Ziti with Broccoli in Garlic Sauce
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- 10-12 oz
- ziti or penne pasta
- 1/3 c
- low-fat milk or soy milk
- 1 large
- bunch fresh broccoli, or about 4 heaping cups precut fresh broccoli florets
- 1/4 c
- olive oil
- 4 large
- cloves garlic, minced
- 1 small
- jalepeno pepper, minced (optional)
- 1/3 c
- grated parmesan cheese or soy parmesan
- salt to taste
- freshly ground pepper, to taste
1If you have time, wash, cut, and trim the broccoli in advance; like the night before. If not, work on it, while cooking pasta. See Step 3.
2Cook pasta per package. Drain pasta, then return it to the pot, and toss it with your milk of choice. Remove from heat, and cover.
3If working on cutting the broccoli, make into florets about 1 inch in diameter, and take stalks and peel them, and cut into 1/4 inch slices.
Steam cut broccoli or precut florets, in a saucepan, with about 1 inch of water, for about 5 minutes, or until they are bright green and tender-crisp.
4Heat oil, in a small skillet. Add garlic and the jalapeno pepper, if desired. Saute them over low heat for 1 minute, then mash them into the oil with a fork, and continue to sauté over very low heat, for 2 minutes.
5Add the steamed broccoli and the garlic mixture to the pasta pot. Add the Parmesan cheese, season to taste with salt and pepper, and serve. Makes 4-6 servings.
Nutrition: 217 cal, 11 g fat, 5 g chol, 146 mg sod, 19 g carb, 6 g protein.