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How To make Broccoli with Sun Dried Tomatoes Over Pasta
2 tb Olive oil
2 md Garlic cloves, chopped fine
1/2 lb Broccoli florets and stems,
-cut into 1/2" pieces -(about 2 cups) 1 c Reduced chicken broth
1 c Dry white wine
24 Sun dried tomatoes, cut with
-scissors into 1/4" wide -strips 1 ts Dried basil
1/2 ts Dried oregano
1/2 ts Dried thyme
1/2 ts Dried marjoram
Freshly ground black pepper Cooked pasta - your choice Heat the oil in a large saucepan over moderate heat. Add the garlic; as soon as it sizzles, add the broccoli and saute, stirring continuously, until it turns dark green, about 1 minute. Add the broth and wine and bring to a boil. Stir in the sun-dried tomatoes and herbs, reduce the heat, cover, and simmer until the broccoli is tender, 10 to 12 minutes. Spoon over freshly cooked pasta and season with black pepper to taste. Note 1: to make reduced chicken broth, briskly boil 2 cups of the broth of your choice until it evaporates down to 1 cup (about 15 minutes) Note 2: Be sure to use sun-dried tomatoes packaged without oil
How To make Broccoli with Sun Dried Tomatoes Over Pasta's Videos
Pan Seared Chicken with Broccoli & Sun Dried Tomato Pasta ~ Amy Learns to Cook
Join Amy as she cooks Pan Seared Chicken with Broccoli & Sun Dried Tomato Pasta. This recipe starts with boneless, skinless chicken breasts that are lightly flour coated and pan seared. The sauce for the pasta has crisp tender broccoli and sun dried tomatoes. This is a nice dish for a weekend or weeknight dinner. Amy Learns to Cook is all about learning to make simple, tasty food from fresh ingredients. One year ago, I made a commitment to stop eating processed convenience foods. I decided to learn to cook real food. Join me! Let's learn to cook together! Enjoy! Please share!
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Broccoli and Sun-Dried Tomato Casarecce Recipe | Easy Pasta Recipe
Broccoli and Sun-Dried Tomato Casarecce
Fast, Easy, DELICIOUS!
Recipe by Mark Calaminici | Food Loves Company
Ingredients
1 lb casarecce
1/3 cup extra virgin olive oil
2-3 cloves garlic, thinly sliced
4 cups broccoli florets, chopped
2 ½ cups sun-dried tomatos, chopped
2 tbsp chili flakes, optional
Salt
Freshly cracked pepper
¼ cup reserved pasta water
Parmigiano-Reggiano
Method
1. Cook the casarecce in a large pot of boiling salted water until al dente, according to package instructions. Reserve 1/4 cup of pasta water.
2. In a large frying pan over medium heat, heat extra virgin olive oil. Add garlic and saute until lightly browned and tender.
3. Add broccoli, sun-dried tomato, chili flakes and season with salt and freshly cracked pepper. Saute until broccoli is tender.
4. Add a little, not all, of the reserved pasta water and add pasta. Toss to incorporate all ingredients, adding more of the reserved pasta water, if needed. The pasta water helps create a sauce. Top with Parmigiano-Reggiano.
Until next time, ciao!
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Sun Dried Tomato and Broccoli Pasta
This is a quick UAM video of last nights dinner. I have to say it was the yummiest dinner I've made in years!!! Got the recipe from epicurious.com