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Ingredientes
- 2 1/2 Tbsp. Extra virgin olive oil
- 2 c. Minced onion
- 1 1/2 lb Broccoli, in 1 inch pcs
- 1 tsp Salt
- 1 lrg Red or possibly yellow bell pepper
- 2 c. Water
- 2 Tbsp. Flour
- 2 c. Cherry tomatoes
- 1/2 c. Nicoise olives
- 6 lrg Cloves garlic, chopped
- 3/4 lb To 1 lb fettucine Extra extra virgin olive oil for pasta Parmesan Fresh grnd black pepper
- 5 x To 6 sun dry tomatoes, Softened in warm water,choppd
- 5 x To 6 dry black mushrooms, Softened in warm water,sliced Toasted pine nuts for top
Direcciones
- 1. Heat extra virgin olive oil in large skillet. Add in onion and saute/fry till very soft
- (10-15 mins).
- 2. Add in broccoli and salt and saute/fry another 10 mins or possibly so, till broccoli is just tender.
- 3. Add in the bell pepper and saute/fry about 5 mins more.
- 4. Turn up heat, and add in the water. Let it come to a boil, and sprinkle in the flour, whisking constantly till it is dissolved.
- 5. Turn the heat to very low, and gently stir in the tomatoes, olives and optional sun dry tomatoes and mushrooms. Stir in the garlic. Keep the sauce hot while you cook the pasta.
- After pasta has been cooked and liquid removed, toss it with a little extra extra virgin olive oil if you like, and spoon sauce on top. Sprinkle generously with parmesan and fresh black pepper and if available, a few pine nuts.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 375g | |
| Recipe makes 4 servings | |
| Calories 165 | |
| Calories from Fat 80 | 48% |
| Total Fat 9.07g | 11% |
| Saturated Fat 1.26g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 627mg | 26% |
| Potassium 598mg | 17% |
| Total Carbs 19.25g | 5% |
| Dietary Fiber 4.8g | 16% |
| Sugars 6.61g | 4% |
| Protein 4.72g | 8% |
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