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