Broccoli with sun-dried tomatoes over pasta

4 servings

Ingredients

Quantity Ingredient
2 tablespoons Olive oil
2 mediums Garlic cloves, chopped fine
½ pounds 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
½ teaspoon Dried oregano
½ teaspoon Dried thyme
½ teaspoon Dried marjoram
Freshly ground black pepper
Cooked pasta - your choice

Directions

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 sun-dried 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 sun-dried tomatoes packaged without oil

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