Pasta with Broccoli and Ginger

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Pasta with Broccoli and Ginger

 

This quick and easy sauce is made with broccoli stems

pureed in chicken broth (so it really coats the pasta)

and bite-size florets. It’s fresh, green--and the

aromatic hint of ginger makes it special.

 

 

1 bunch broccoli (1-1/2 lb.)

1-1/2 cups vegetable broth, divided

2 tablespoons olive oil

1 tablespoon minced fresh ginger

1 teaspoon minced garlic

1/8 to 1/4 teaspoon red pepper flakes

1/2 teaspoon salt

1 pound dried fusilli, rotelle or radiatore pasta,

cooked according to package directions

 

 

 

1. Cut broccoli florets from stem; trim to small

florets. Peel and slice stems. Process sliced stems

and 1/2 cup of the broth in food processor until very

fine.

2. Heat olive oil in large skillet over medium-high

heat. Add ginger, garlic and red pepper; cook 15

seconds. Stir in pureed broccoli mixture, florets,

remaining 1 cup vegetable broth and the salt. Boil,

stirring occasionally, just until broccoli is tender,

5 to 8 minutes. Toss with hot pasta. Makes 6 main-dish

servings.

 

 

Nutritional facts per serving

calories: 350 , total fat: 7g , saturated fat: 1g ,

cholesterol: 0mg , sodium: 314mg , carbohydrate: 61g ,

protein: 12g

 

 

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Language is an expression of thought. Everytime you speak, your mind is on

Parade Exodus 20:8-11 & Hebrews 4:9

 

 

 

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