Fettucine with Broccoli and Pine Nuts

Makes 8 servings

This dish is perfect for a light supper. For a heartier meal, serve it with a bean soup and a crisp green salad.

8 ounces dry fettuccine noodles
1 tablespoon olive oil
6 - 8 large garlic cloves, minced
2 tablespoons pine nuts
1/4 teaspoon crushed red pepper, or pinch cayenne pepper
1 28-ounce can crushed tomatoes
1 bunch broccoli
Cook pasta according to package directions. Drain and rinse.

Heat oil in a large skillet and sauté garlic, pine nuts, and red pepper flakes or cayenne for 1 minute, stirring constantly.

Add tomatoes and simmer 7 minutes, stirring occasionally.

Break or cut broccoli into florets. Peel stems and slice into rounds. You should have about 3 to 4 cups of broccoli. Steam until tender-crisp, about 5 minutes, then add to tomatoes.

Spread cooked pasta on a large platter and top with sauce. Serve immediately.

Per 1-cup serving

  • Calories: 194
  • Fat: 4.2 g
  • Saturated Fat: 0.5 g
  • Calories from Fat: 19.6%
  • Cholesterol: 0 mg
  • Protein: 7.1 g
  • Carbohydrates: 33.4 g
  • Sugar: 3.7 g
  • Fiber: 4.2 g
  • Sodium: 149 mg
  • Calcium: 62 mg
  • Iron: 2.5 mg
  • Vitamin C: 42.9 mg
  • Beta Carotene: 554 mcg
  • Vitamin E: 2.3 mg

Source: Healthy Eating for Life for Women by Kristine Kieswer; recipe by Jennifer Raymond, M.S., R.D.

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