SUPREME RECIPE OF THE WEEK: Sun-Dried Tomato and Broccoli Pasta Healthy Vegetarian Recipes Straight From the Farm Serves 4 INGREDIENTS: 3 tablespoons olive oil 1 tablespoon balsamic vinegar 1 teaspoon pure maple syrup 1 teaspoon grain-style mustard 5 cloves garlic, finely chopped, divided 8 oz whole-wheat bow-tie pasta 1/4 cup raw slivered almonds 1 medium yellow onion, finely chopped 2 cups broccoli florets 1/2 cup sun-dried tomatoes in oil, drained and thinly sliced 1/4 teaspoon salt 1/8 teaspoon crushed red pepper flakes 1/4 cup shredded Parmesan PREPARATION: In a bowl, whisk together 2 tbsp oil, vinegar, syrup, mustard and 2 cloves garlic; set aside. Cook pasta as directed on package until al dente; drain, reserving 1/2 cup cooking water. In a large skillet over medium heat, toast almonds, stirring, 3 minutes; set aside. In same skillet, heat remaining 1 tbsp oil over medium heat. Sauté onion, 3 minutes. Add broccoli and remaining 3 cloves garlic; cook, stirring occasionally, 8 minutes. Reduce heat to low; add tomatoes and vinegar glaze and cook, stirring, 1 minute. Stir in pasta, salt, red pepper and cooking water as needed to reach desired thickness. Serve topped with Parmesan and almonds. The skinny:432 calories per serving, 19 g fat (3 g saturated), 54 g carbs, 8 g fiber, 13 g protein. self Lady Supreme!!!
Posted on: Mon, 19 Aug 2013 08:48:54 +0000
Trending Topics
Recently Viewed Topics
© 2015