Recipes

Fettuccine with Broccoli and Pine Nuts

Serves 6 to 8
This dish is perfect for a light supper. For a heartier meal, serve it with a bean soup and a crisp green salad.

1 pound broccoli
8 ounces fettuccine
1 tbsp olive oil
4-8 large garlic cloves, minced
1/4 tsp red pepper flakes or pinch cayenne
2 tbsp pine nuts
4 large tomatoes, diced or 1 28-ounce can chopped tomatoes
1/4 tsp salt

Break or cut the broccoli into florets; peel and slice the stems into rounds. Place in a vegetable steamer and set aside. Cook the pasta in boiling, salted water until it is just tender. Drain and rinse quickly. While the pasta is cooking, heat the oil in a large skillet and sauté the garlic, red pepper flakes or cayenne, and pine nuts for 1 minute. Add the tomatoes and cook over medium heat for 7 minutes. While the sauce cooks, steam the broccoli until it is just tender, about 5 minutes. It should be bright green and still slightly crisp. Add it to the tomato sauce. Spread the pasta on a large platter and top with the sauce. Serve immediately.

Broccoli is an excellent source of calcium as well as the antioxidant beta-carotene.

Nutrition information per serving: 150 calories, 5 g protein, 25 g carbohydrate; 3 g fat, 117 mg sodium, 0 mg cholesterol

Source: New Century Nutrition

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