Tri Color Noodles With Broccoli Recipe
Ingredients
| Broccoli florets | 1 1/2 Cup (16 tbs) | |
| 3 ounces tri-colored ruffled noodles | ||
| Olive oil | 1 Tablespoon | |
| Onion | 1/2 Cup (16 tbs), chopped | |
| 1 ounce drained anchovy fillets, coarsely chopped | ||
| Garlic | 2 Clove (5gm), minced | |
| Dry white wine | 1/4 Cup (16 tbs) | |
| Chopped | 1/4 Cup (16 tbs) | |
| 6 pitted large black olives, sliced | ||
| Thyme | 2 Teaspoon, chopped | |
| Salt | 1/4 Teaspoon | |
Directions
1. In large pot of boiling water, cook broccoli 2 minutes. With slotted spoon, remove to serving bowl; reserve liquid in pot.
2. Return liquid in pot to a boil. Add noodles; cook 7-9 minutes, or until tender; drain and reserve.
3. Meanwhile, in large nonstick skillet, heat oil; add onion, anchovies and garlic. Cook, stirring constantly, 4 minutes, or until garlic is tender.
4. Add broccoli, wine, parsley, olives, thyme and salt to skillet; cook, stirring, 3-4 minutes, or until liquid evaporates.
5. Add broccoli mixture to noodles; toss to mix well.
2. Return liquid in pot to a boil. Add noodles; cook 7-9 minutes, or until tender; drain and reserve.
3. Meanwhile, in large nonstick skillet, heat oil; add onion, anchovies and garlic. Cook, stirring constantly, 4 minutes, or until garlic is tender.
4. Add broccoli, wine, parsley, olives, thyme and salt to skillet; cook, stirring, 3-4 minutes, or until liquid evaporates.
5. Add broccoli mixture to noodles; toss to mix well.
Chef
