Saturday, April 19, 2008

Sea Shells Con Broccoli

16 oz Sea Shells pasta
4 cups fresh broccoli florets, uncooked
1/4 cup extra virgin olive oil
4 cloves garlic, minced
1 tsp dried basil
1/2 tbsp dried rosemary
1/4 cup sun dried tomatoes, chopped fine
1/4 cup white wine (optional)
1 cup chicken or vegetable broth
1 cup Parmesan cheese
salt & pepper to taste

1. Cook pasta according to package directions, adding broccoli the last 2 minutes of cooking time. Drain, cover, and set aside.

2. Heat olive oil in a large skillet; add garlic, basil, rosemary & sun dried tomatoes. Cook 1 minute. Add wine & reduce by half. Add broth.

3. Toss in broccoli & pasta, stir until heated through. Add cheese and season to taste with salt & pepper.

Serves 4.

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I find recipes everywhere. Online. In magazines. In cookbooks. On the back of boxes. After a while, it got difficult to remember where I found (or stashed) a particular recipe when I wanted to make it a second time. With the goal of wrangling them all in one coherent location that was easy to find and navigate--along with multiple requests from friends for this recipe or that one--this blog was born.

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