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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
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- 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.
- Makes 4 servings.
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This is an official 5 A Day recipe.
Recipe provided by The Green House Fine Herbs.
Nutritional Analysis Per Serving: Calories, 353; Fat, 11g;
Cholesterol, 7mg; Fiber, 4g; Sodium, 312mg; percent calories from
fat, 27%.
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