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Name: Linguine with Garlic Broccoli Sauce
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 8
Cuisine: American
Ingredients: 1 lb linguine Uncooked; 1 ts Dried Oregano; 3 tb olive oil; Fresh ground pepper; 1/4 c Dry white wine; 2 tb Pine nuts toasted; 1/2 ts Dried thyme; 1/4 c Grated Parmesan cheese; 8 md Garlic minced; 1 ts Dried basil; 2 c Broccoli florets

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INGREDIENTS

1 lb linguine ; Uncooked
1 ts Dried Oregano
3 tb olive oil
Fresh ground pepper
1/4 c Dry white wine
2 tb Pine nuts ; toasted
1/2 ts Dried thyme
1/4 c Grated Parmesan cheese
8 md Garlic ; minced
1 ts Dried basil
2 c Broccoli florets

Servings

INSTRUCTIONS

In a medium skillet over medium heat, heat the oil. Add the garlic and pepper, sauteing for 5 minutes. Add the wine and bring to a boil. Reduce the heat and simmer for 3 to 4 minutes. Add the oregano, basil and thyme. In a large pot of boiling water, add the broccoli florets and then turn off the heat. Immediately rinse the broccoli under cold running water to stop the cooking process. (This method of blanching helps the broccoli to retain its bright green color and crispness.) Add the broccoli to the wine sauce and heat 2 more minutes. Prepare the linguine according to package directions (without adding salt) and drain. Transfer the linguine to a large serving bowl and pour the wine sauce over the top. Sprinkle with Parmesan cheese to serve. Exchanges: Starch/Bread Exchange -- 3 Fat Exchange -- 1 Calories -- 293 Calories from Fat -- 73 Total Fat -- 8g Saturated Fat -- 1g Cholesterol -- 2mg Sodium -- 58mg Carbohydrate -- 45g Dietary Fiber -- 2g Sugars -- 4g Protein -- 10g Recipe for Thursday, 3/19/98 This weeks recipes are from the cookbook Easy & Elegant Entrees, featuring an array of quick-to-fix, good-for-you main dishes that taste like they took hours to prepare. You can order a copy of this and many other cookbooks from our online bookstore or call 1-800-ADA-ORDER (1-800-232-6733). Copyright ? 1998 American Diabetes Association MC Formatted & Busted by Barb at Possum Kingdom on 3/27/98 NOTES : 8 servings/Serving size: 1 cup White wine adds a special touch to this pasta dish. Recipe by: http://www.diabetes.org/ada/rcptoday.html Posted to MC-Recipe Digest by "abprice@wf.net" on Mar 27, 1998

NOTES

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Linguine with Garlic Broccoli Sauce

1 lb linguine Uncooked
1 ts Dried Oregano
3 tb olive oil
 Fresh ground pepper
1/4 c Dry white wine
2 tb Pine nuts toasted
1/2 ts Dried thyme
1/4 c Grated Parmesan cheese
8 md Garlic minced
1 ts Dried basil
2 c Broccoli florets

In a medium skillet over medium heat, heat the oil. Add the garlic and  pepper, sauteing for 5 minutes. Add the wine and bring to a boil. Reduce  the heat and simmer for 3 to 4 minutes. Add the oregano, basil and thyme.  In a large pot of boiling water, add the broccoli florets and then turn off  the heat. Immediately rinse the broccoli under cold running water to stop  the cooking process. (This method of blanching helps the broccoli to retain  its bright green color and crispness.) Add the broccoli to the wine sauce  and heat 2 more minutes. Prepare the linguine according to package  directions (without adding salt) and drain. Transfer the linguine to a  large serving bowl and pour the wine sauce over the top. Sprinkle with  Parmesan cheese to serve.    Exchanges: Starch/Bread Exchange -- 3 Fat Exchange -- 1    Calories -- 293 Calories from Fat -- 73 Total Fat -- 8g Saturated Fat -- 1g  Cholesterol -- 2mg Sodium -- 58mg Carbohydrate -- 45g Dietary Fiber -- 2g  Sugars -- 4g Protein -- 10g    Recipe for Thursday, 3/19/98    This weeks recipes are from the cookbook Easy & Elegant Entrees, featuring  an array of quick-to-fix, good-for-you main dishes that taste like they  took hours to prepare. You can order a copy of this and many other  cookbooks from our online bookstore or call 1-800-ADA-ORDER  (1-800-232-6733).    Copyright ? 1998 American Diabetes Association    MC Formatted & Busted by Barb at Possum Kingdom on 3/27/98    NOTES : 8 servings/Serving size: 1 cup White wine adds a special touch to  this pasta dish.    Recipe by: http://www.diabetes.org/ada/rcptoday.html    Posted to MC-Recipe Digest by "abprice@wf.net" <abprice@wf.net> on Mar 27,  1998

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Nutrition

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Serving Size: 1 Serving (85g)
Recipe Makes: 8

Calories: 198
Calories from Fat: 36 (18%)

Amt Per Serving		% DV

	Total Fat 4g	5 %
	Saturated Fat 0.7g	4 %
	Monounsaturated Fat 1.4g
	Polyunsanturated Fat 1.1g
Cholesterol 42.3mg		13 %
Sodium 46.2mg		2 %
Potassium 188.4mg		5 %
Total Carbohydrate 32.6g		10 %
	Dietary Fiber 0.7g	3 %
	Sugars, other 31.9g
Protein 7.8g		11 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 198

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