Broccoli and Sun-Dried Tomatoes Pasta

• Vegetarian

• Produce

  • 1 tbsp Basil, fresh
  • 2 cups Broccoli florets
  • 2 Garlic cloves
  • 1 cup Sun dried tomatoes

• Canned Goods

  • 1 cup Vegetable broth

• Pasta & Grains

  • 12 oz Spaghetti, whole grain

• Baking & Spices

  • 1 tsp Italian seasoning
  • 1 Salt and fresh ground pepper

• Oils & Vinegars

  • 2 tbsp Olive oil

• Dairy

  • 2 tbsp Heavy cream
  • 1 Parmesan cheese
  • 2 tbsp Skim milk

• Beer, Wine & Liquor

  • 1 cup White wine

Found on diethood.com

Description

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)

Directions

• 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. Dont 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