Broccoli and Sun-Dried Tomatoes Pasta
Whole Grain Pasta tossed in a light and creamy sauce with broccoli and sun-dried tomatoes.
Servings : 6
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
Calories: 352 kcal | Carbohydrates: 57 g | Protein: 12 g | Fat: 7 g | Saturated Fat: 2 g | Cholesterol: 6 mg | Sodium: 222 mg | Potassium: 882 mg | Fiber: 3 g | Sugar: 8 g | Vitamin A: 535 IU | Vitamin C: 34.6 mg | Calcium: 77 mg | Iron: 4.2 mg | Net Carbs: 54 g
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.