Recipe - Linguine With Garlic Broccoli Sauce

3 tablespoon Olive oil
8 md Garlic cloves; minced
Fresh ground pepper
One fourth cup Dry white wine
1 teaspoon Dried oregano
1 teaspoon Dried basil
One half teaspoon Dried thyme
2 cup Broccoli florets
2 tablespoon Pine nuts; toasted
1 pound Uncooked linguine
One fourth cup Grated Parmesan cheese

In a medium skillet over medium heat, heat the oil. Add the garlic and
pepper, saut‚ing for 5 minutes. Add the wine and bring to a boil. Reduce
the heat and simmer for 3 to 4 minutes. Add the oregano, basil and thyme.
In a large pot of boiling water, add the broccoli florets and then turn off
the heat. Immediately rinse the broccoli under cold running water to stop
the cooking process. (This method of blanching helps the broccoli to retain
its bright green color and crispness.) Add the broccoli to the wine sauce
and heat 2 more minutes. Prepare the linguine according to package
directions (without adding salt) and drain. Transfer the linguine to a
large serving bowl and pour the wine sauce over the top. Sprinkle with
Parmesan cheese to serve.

Exchanges: Starch/Bread Exchange 3 Fat Exchange 1

Calories 293 Calories from Fat 73 Total Fat 8g Saturated Fat 1g
Cholesterol 2mg Sodium 58mg Carbohydrate 45g Dietary Fiber 2g
Sugars 4g Protein 10g

Recipe for Thursday, 3/19/98

This week's recipes are from the cookbook Easy & Elegant Entrees, featuring
an array of quicktofix, goodforyou main dishes that taste like they
took hours to prepare. You can order a copy of this and many other
cookbooks from our online bookstore or call 1800ADAORDER
(18002326733).

Copyright © 1998 American Diabetes Association

MC Formatted & Busted by Barb at Possum Kingdom on 3/27/98

NOTES : 8 servings/Serving size: 1 cup White wine adds a special touch to
this pasta dish.

Recipe by: http://www.diabetes.org/ada/rcptoday.html

Posted to MCRecipe Digest by "abprice@wf.net" abprice@wf.net on Mar 27,
1998