Broccoli and Sun-Dried Tomatoes Pasta
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WW Freestyle: 9
Whole Grain Pasta tossed in a light and creamy sauce with broccoli and sun-dried tomatoes.
Ingredients
- 12- ounces whole grain spaghetti
- 2 tablespoons olive oil
- 2 garlic cloves , minced
- 2 cups broccoli florets
- 1 cup vegetable broth
- 1 cup white wine (use your favorite)
- 1 cup julienned sun-dried tomatoes
- 1 tablespoon sliced fresh basil
- 1 teaspoon Italian Seasoning
- 2 tablespoons skim milk
- 2 tablespoons heavy cream
- salt and fresh ground pepper , to taste
- shredded parmesan cheese , for garnish (optional)
Instructions
- Cook pasta according to the directions on the package.
- In the meantime, heat olive oil over medium heat.
- Add garlic and cook for 30 seconds or until fragrant, stirring frequently. Don't burn it.
- Add broccoli and cook for 2 minutes, stirring occasionally.
- Add broth and wine; bring to a boil.
- Stir in tomatoes, basil and Italian Seasoning; reduce heat and simmer covered for 10 to 12 minutes, or until liquid is reduced.
- Remove cover and stir in milk and heavy cream.
- Season with salt and pepper and cover; continue to cook for 2 minutes or until sauce is reduced.
- Remove from heat.
- Drain spaghetti and add to broccoli mixture; toss together until well combined.
- Garnish with parmesan cheese.
- Serve.
Nutrition Facts
Broccoli and Sun-Dried Tomatoes Pasta
Amount Per Serving
Calories 352
Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 2g10%
Cholesterol 6mg2%
Sodium 222mg9%
Potassium 882mg25%
Carbohydrates 57g19%
Fiber 3g12%
Sugar 8g9%
Protein 12g24%
Vitamin A 535IU11%
Vitamin C 34.6mg42%
Calcium 77mg8%
Iron 4.2mg23%
* Percent Daily Values are based on a 2000 calorie diet.