notquiteinsane
01-27-05, 10:39 PM
Pasta with Garlic, Sundried Tomatoes, and Broccoli
By: me
Category: Main Dishes - Pasta
This recipe is suitable for a: vegetarian/vegan diet.
Ingredients:
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Whole-wheat pasta
Sun-dried tomatoes in olive oil
2 cloves of garlic, minced
olive oil
broccoli, frozen or raw
parmigiano-reggiano cheese (optional)
Instructions:
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Bring some salted water to boil, add pasta, and cook al-dente. Drain thoroughly and return to pan.
Meanwhile, steam the broccoli until it is just barely done. Chop 5 or 6 pieces of the tomato into narrow slices. Reserve the oil.
Heat some olive oil in a saute pan (just enough to cover the bottom of the pan) over low heat. Add the garlic and sun-dried tomatoes. Saute 1-2 minutes, until the garlic is just starting to turn translucent. Do NOT burn the garlic. If you do, it's all over. Might as well heat up a frozen pizza. Anyway, then add the broccoli and stir -- the point of this is to get the garlic all up in the broccoli. Saute a couple more minutes. Then add everything to the pasta, and mix. Add some of the olive oil from the sundried tomatoes jar, and/or some extra good extra-virgin olive oil (I like http://stonehouseoliveoil.com).
Serve with lots of freshly grated parmigiano-reggiano cheese on top if desired. Do not use any other cheese, as it will be a waste of your time, and I will cry for you.
Serves 1.
Additional comments:
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High in fiber, good carbs, and good fats. It almost tastes too good to be this nutritious.
For a printable version of this recipe click the post # in the upper right hand corner.
You can rate this recipe using the drop-down menu in the upper right hand corner.
By: me
Category: Main Dishes - Pasta
This recipe is suitable for a: vegetarian/vegan diet.
Ingredients:
-----------------------------------------------------
Whole-wheat pasta
Sun-dried tomatoes in olive oil
2 cloves of garlic, minced
olive oil
broccoli, frozen or raw
parmigiano-reggiano cheese (optional)
Instructions:
-----------------------------------------------------
Bring some salted water to boil, add pasta, and cook al-dente. Drain thoroughly and return to pan.
Meanwhile, steam the broccoli until it is just barely done. Chop 5 or 6 pieces of the tomato into narrow slices. Reserve the oil.
Heat some olive oil in a saute pan (just enough to cover the bottom of the pan) over low heat. Add the garlic and sun-dried tomatoes. Saute 1-2 minutes, until the garlic is just starting to turn translucent. Do NOT burn the garlic. If you do, it's all over. Might as well heat up a frozen pizza. Anyway, then add the broccoli and stir -- the point of this is to get the garlic all up in the broccoli. Saute a couple more minutes. Then add everything to the pasta, and mix. Add some of the olive oil from the sundried tomatoes jar, and/or some extra good extra-virgin olive oil (I like http://stonehouseoliveoil.com).
Serve with lots of freshly grated parmigiano-reggiano cheese on top if desired. Do not use any other cheese, as it will be a waste of your time, and I will cry for you.
Serves 1.
Additional comments:
-----------------------------------------------------
High in fiber, good carbs, and good fats. It almost tastes too good to be this nutritious.
For a printable version of this recipe click the post # in the upper right hand corner.
You can rate this recipe using the drop-down menu in the upper right hand corner.