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Add a photoBased on a recipe from Barilla Pasta, this is a quick and delicious vegetarian meal, or a side to poultry, fish, beef or pork.
Ingredients
- 1/2 pound mini farfalle (mini bowtie pasta)
- 2 cups fresh broccoli florets, cut small
- 2 tablespoons olive oil
- 3-4 garlic cloves, minced
- 2 pints cherry tomatoes, halved (or equivalent fresh tomatoes chopped)
- Salt & Pepper to taste
- 1/4 cup dry white wine
- 1/4 cup fresh grated Parmesan cheese
- Fresh basil, cut in small thin strips (optional)
Directions
- Cook pasta according to package directions; drain. Steam broccoli to tender-crisp stage, about 3 minutes; drain.
- Meanwhile heat olive oil in large skillet over medium to medium high heat; cook garlic in it until it becomes slightly yellow.
- Add tomatoes and sauté on medium-high heat until blistered; season with salt and pepper.
- Add pasta and broccoli to tomato mixture and mix together lightly. Add wine and heat through. Taste for seasonings and adjust. Top with cheese, (optional) basil chiffonade and an additional drizzle of olive oil over the top (optional.) Serve.
- YIELD: 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 193g | |
| Recipe makes 4 servings | |
| Calories 136 | |
| Calories from Fat 79 | 58% |
| Total Fat 8.92g | 11% |
| Saturated Fat 2.07g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 6mg | 2% |
| Sodium 113mg | 5% |
| Potassium 441mg | 13% |
| Total Carbs 8.57g | 2% |
| Dietary Fiber 2.4g | 8% |
| Sugars 4.23g | 3% |
| Protein 4.54g | 7% |
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