Recipes
Fettucine with Broccoli and Pine Nuts
Makes 8 1-cup servings
This dish is perfect for a light supper. For a heartier meal, serve
it with a bean soup and a crisp green salad.
8 ounces eggless fettucine
1 tablespoon olive oil
6 to 8 large garlic cloves, minced
2 tablespoons pine nuts
1/4 teaspoon red pepper flakes or pinch of cayenne
1 28-ounce can crushed tomatoes
1 bunch broccoli
Cook the pasta according to package directions until tender. Pour
off cooking water, then rinse and drain.
Heat oil in a large skillet and sauté the garlic, pine nuts, and
red pepper flakes or cayenne for 1 minute, stirring constantly.
Add the tomatoes and simmer for 7 minutes, stirring occasionally.
Break or cut the broccoli into florets. Peel the stems and slice
into rounds. (You should have about 3 to 4 cups of broccoli.) Steam
until crisp tender, about 5 minutes, then add to tomatoes.
Spread cooked pasta on a large platter and top with sauce. Serve
immediately.
Nutrition information per 1-cup serving: 151 calories;
6 g protein; 26 g carbohydrate; 3 g fat; 4 g fiber; 218 mg sodium;
calories from protein: 17%; calories from carbohydrates: 64%; calories
from fats: 19%
Media
Center | Health | Research
| About PCRM | Catalog
| Join Us | Search
| Site Index | Home
The site does
not provide medical or legal advice. This Web site is for information purposes
only.
Full Disclaimer | Privacy Policy
|
