Broccoli With Sun-Dried Tomatoes Over Pasta

Recipe Ingredients

2 tablespoons	30ml	Olive oil
2 tablespoons	30ml	Garlic cloves - chopped fine (medium)
1/2 lb	227g / 8oz	Broccoli florets and stems - cut into 1/2" pieces
2		Cups)
1 cup	237ml	Reduced chicken broth
1 cup	237ml	Dry white wine
24		Sun dried tomatoes - cut with
		Into 1/4" wide - strips
1 teaspoon	5ml	Dried basil
1/2 teaspoon	2.5ml	Dried oregano
1/2 teaspoon	2.5ml	Dried thyme
1/2 teaspoon	2.5ml	Dried marjoram
		Freshly ground black pepper
		Cooked pasta - your choice

Recipe Instructions

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

Source:
RECIPE FOR HEALTH SHOW #RHF097

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