Recipe - Broccoli With Sun-Dried Tomatoes Over Pasta

2 tablespoon Olive oil
2 md Garlic cloves, chopped fine
One half pound Broccoli florets and stems,
cut into 1/2" pieces
(about 2 cups)
1 cup Reduced chicken broth
1 cup Dry white wine
24 Sun dried tomatoes, cut with
scissors into 1/4" wide
strips
1 teaspoon Dried basil
One half teaspoon Dried oregano
One half teaspoon Dried thyme
One half teaspoon Dried marjoram
Freshly ground black pepper
Cooked pasta your choice

Heat the oil in a large saucepan over moderate heat. Add the garlic; as
soon as it sizzles, add the broccoli and saute, stirring continuously,
until it turns dark green, about 1 minute. Add the broth and wine and bring
to a boil. Stir in the sundried tomatoes and herbs, reduce the heat,
cover, and simmer until the broccoli is tender, 10 to 12 minutes. Spoon
over freshly cooked pasta and season with black pepper to taste. Note 1: to
make reduced chicken broth, briskly boil 2 cups of the broth of your choice
until it evaporates down to 1 cup (about 15 minutes) Note 2: Be sure to use
sundried tomatoes packaged without oil

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini