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Ingredientes
- 8 ounce pasta
- 1 tsp extra virgin extra virgin olive oil
- 1 x clove garlic chopped
- 2 c. broccoli flowerets
- 1/2 c. nonfat chicken broth
- 1/4 c. pine nuts (pignolia) toasted
- 1/2 c. Parmesan cheese freshly grated
- Â Â freshly grnd black pepper
Direcciones
- Place a large pot of water on high heat and bring to a boil for pasta and broccoli.
- Meanwhile, heat the extra virgin olive oil in a saucepan over medium heat, add in the garlic and cook it, stirring constantly for about 30 seconds. Reduce the heat to low, pour in the stock and let it simmer while you prepare the pasta.
- Boil the pasta (time will vary depending on shape) and add in the broccoli about 5 min before the pasta is done.
- Drain pasta and broccoli. Toss with sauce, pine nuts, cheese and pepper.
- NOTES : Toast the pine nuts in small, dry skillet over medium heat.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 89g | |
| Recipe makes 6 servings | |
| Calories 220 | |
| Calories from Fat 58 | 26% |
| Total Fat 6.76g | 8% |
| Saturated Fat 1.88g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 7mg | 2% |
| Sodium 167mg | 7% |
| Potassium 197mg | 6% |
| Total Carbs 30.58g | 8% |
| Dietary Fiber 1.9g | 6% |
| Sugars 1.56g | 1% |
| Protein 9.47g | 15% |
