Pasta With Broccoli and Broth

Name: Pasta With Broccoli and Broth
Total time: 15 min
Yield: 2 servings
Ingredients: 1 two-ounce can anchovy fillets; 2 teaspoons extra-virgin olive oil; 3 large garlic cloves, minced; 1/2 teaspoon chili pepper flakes; 1 3/4 cups defatted chicken broth; 1 cup mushrooms, washed and sliced; 3 scallions, minced; 1/2 pound dried linguini; 1 large bunch broccoli, cut into florets; 1/3 cup pine nuts, toasted until golden

Recipe from Mardee Haidin Regan

Adapted by Molly O'Neill

Total Time: 15 minutes
Rating: 4(29)
Comments: Read comments

Featured in: Riddle for Healthful Cooks: How to Leave Out the Fat?

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Ingredients

Yield:2 servings

1two-ounce can anchovy fillets
2teaspoons extra-virgin olive oil
3large garlic cloves, minced
½teaspoon chili pepper flakes
1¾cups defatted chicken broth
1cup mushrooms, washed and sliced
3scallions, minced
½pound dried linguini
1large bunch broccoli, cut into florets
⅓cup pine nuts, toasted until golden

Ingredient Substitution Guide

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Preparation

Step 1
Bring a large pot of water to a boil. Meanwhile, in a heavy, deep saute pan, combine anchovies, olive oil, garlic and pepper flakes over moderate heat. Cook about 5 minutes, until the garlic is golden, stirring to prevent burning. Stir in broth, mushrooms and scallions and bring to boil and simmer uncovered for 8 to 10 minutes to reduce by one-third.
Step 2
Meanwhile, cook the pasta. While it is cooking, steam broccoli in water or microwave oven until tender, drain and reserve. Drain the pasta.
Step 3
Add pasta to the reduced stock and toss well. Add broccoli and toss. Divide the pasta between two bowls, sprinkle with pine nuts and serve.