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Chef with red wine glass

PASTA, SUN-DRIED SPAGHETTI

Makes 4 servings.
This is an official 5 A Day recipe


1 oz. red sun-dried tomatoes, reconstituted
1 cup fresh basil, chopped
2 Tbsp. olive oil
1/2 tsp. black pepper
1/3 cup parmesan cheese, grated
1 cup broccoli florets, steamed
2 cloves garlic, minced
8 oz. vermicelli, cooked


Chop reconstituted sun-dried tomatoes.

Heat oil in a large skillet.

Add sun-dried tomatoes, basil, broccoli, garlic, and black pepper.

Sauté until garlic is browned, about 2 minutes.

In a large bowl, toss pasta with parmesan cheese.

Pour contents of skillet into bowl and toss to coat well


Nutritional Analysis Per Serving: Calories, 353; Fat, 11g; Cholesterol, 7mg; Fiber, 4g; Sodium, 312mg; percent calories from fat, 27%.

Recipe provided by The Green House Fine Herbs.
 

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