CPK BROCCOLI AND SUN-DRIED TOMATO FUSILLI
Make and share this Cpk Broccoli and Sun-Dried Tomato Fusilli recipe from Food.com.
Provided by Lakerdog2
Categories Vegetable
Time 20m
Yield 1/4-1/4 of recipe, 6 serving(s)
Number Of Ingredients 8
Steps:
- Bring a large pot of salted water to boil. Cook pasta until.
- al dente, 8 to 10 minutes.
- Heat olive oil in a large non−stick frying pan over high heat.
- Add salt and garlic; when the garlic just begins to brown, add.
- thyme and sun−dried tomatoes. Toss and add broccoli.
- When broccoli is heated through, add drained pasta (if pan is not large enough, combine in a large mixing bowl while ingredients are hot).
- Add 1 cup parmesan cheese to all, sprinkling and stirring to mix.
- Serve in warm bowls with a fresh dusting of parmesan cheese.
Nutrition Facts : Calories 563.7, Fat 25.4, SaturatedFat 6.3, Cholesterol 18.3, Sodium 807.9, Carbohydrate 64.4, Fiber 3.2, Sugar 3.1, Protein 20.3
ARTICHOKE, SUN-DRIED TOMATO & FUSILLI
Make and share this Artichoke, Sun-Dried Tomato & Fusilli recipe from Food.com.
Provided by Princapessa
Categories Vegetable
Time 28m
Yield 10-12 serving(s)
Number Of Ingredients 7
Steps:
- Combine 3 ltrs or water in a large pot and add the salt. Bring the water to the boil and add pasta (cook according to the pack).
- When the pasta is done drain without rinsing, and transfer to a large bowl (or back into the pot).
- Drain the sun-dried tomato saving 2 Tbs or the oil.
- Add the oil to the pasta and put aside to cool.
- Juice the lemon into a small jug. as you did with the tomatoes drain and reserve 2 Tbs of the marinade.
- Add to the lemon mixture and put to one side.
- Once the pasta is cool toss in the lemon mixture and cut the artichoke hearts in half.
- Add to the pasta with the sun-dried tomatoes, oilves and basil.
- Enjoy or refrigerate.
Nutrition Facts : Calories 222.6, Fat 4.4, SaturatedFat 0.6, Sodium 1338.6, Carbohydrate 42.6, Fiber 7.7, Sugar 0.4, Protein 8.7
BROCCOLI & SUN DRIED TOMATO FUSILLI
Steps:
- Bring large pot of salted water to boil and cook pasta.
- Heat oil in non-stick pan over high heat. Add salt and garlic. When garlic begins to brown, add thyme and sun-dried tomatoes.
- Toss and add broccoli. When broccoli is heated through add pasta and 1 cup parmesan cheese and toss. Serve with a dusting of parmesan and chopped, cooked chicken or fresh tomatoes if desired.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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