printer friendly version
email to a friend
(2 servings)
1 tsp. Henry's Extra Virgin Olive Oil
2 cloves garlic, minced
red pepper flakes to taste
2-3 sun-dried tomatoes packed in oil, drained and sliced
1 c. organic broccoli, cut into florets
2 c. whole-wheat spaghetti, cooked (reserve 1/2 c.water from cooked pasta)
1/2 jar Henry's Roasted Garlic Pasta Sauce
1 Tbsp. organic capers, drained
2 Tbsp. Parmesan cheese, shredded
Heat oil in large pan over medium heat. Add garlic and red pepper flakes. Don’t let
garlic burn. Add tomatoes and broccoli. Sauté for a minute. Add pasta water, cover and
cook for 4 minutes.Stir in pasta. Add sauce and capers.Toss to coat evenly.Cook 2 minutes
longer. Divide into two servings and garnish with Parmesan cheese. (Save one serving for
Weeks 2 & 4, Day 4 Lunch.) |
|
