Friday, August 30, 2013

Broccoli & Garlic Penne Pasta

I don't know about you, but I am a fan of garlic!  I know it doesn't leave you with kissable breath, but I'm willing to sacrifice that to have a great garlic-y tasting meal.  I saw this pin and thought that it had to be great!  Broccoli too?  I was sold.

The recipe originates from the Schnucks website, which is a grocery chain in the Midwest.  I had to search around for their "about Schnucks" link; I've never heard of them until I tested this recipe.

Here are the ingredients and directions:
What you need:
(click + to add ingredients to your shopping list)
+ 1 c. Swanson® Chicken Broth or Swanson® Chicken Stock
+ 1/2 tsp. dried basil leaves, crushed
+ 1/8 tsp. ground black pepper
+ 2 cloves garlic, minced
+ 3 c. broccoli florets
+ 1/2 of a 1-lb. pkg. penne pasta (about 3 c.), cooked and drained
+ 1 Tbsp. lemon juice
+ 2 Tbsp. grated Parmesan cheese
What to do:
1. Heat the broth, basil, black pepper, garlic and broccoli in a 10-in. skillet over medium heat to a boil. Reduce the heat to low. Cover and cook until the broccoli is tender-crisp.
2. Add the penne and lemon juice and toss to coat. Sprinkle the penne mixture with the cheese.
Nutritional information:
Calories: 124;   Total Fat: 2g;   Saturated Fat: 1g;   Cholesterol: 4mg;   Total Carbs: 22g;   Fiber: 3g;   Protein: 6g;   Sodium: 281mg;  

It's a really simple and easy recipe!  I used more garlic because 2 cloves didn't seem like it would really be enough to taste, especially in the broccoli.

The verdict?  If you're trying to watch your waistline, this recipe is for you.  The husband told me I should've been tipped off by the "lightness" of the flavors just from the calories alone. ;)  It's definitely light and the flavor barely comes through.  I ended up adding more garlic and lemon juice to get more of a taste to come through.  I won't add this to my recipe box, but if I'm trying to cut back, I may come back to this one.


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