Pasta With Broccoli and Broth

Ingredients

• 1 two-ounce can anchovy fillets
• 2 teaspoons extra-virgin olive oil
• 3 large garlic cloves, minced
• ½ teaspoon chili pepper flakes
• 1 ¾ cups defatted chicken broth
• 1 cup mushrooms, washed and sliced
• 3 scallions, minced
• ½ pound dried linguini
• 1 large bunch broccoli, cut into florets
• ⅓ cup pine nuts, toasted until golden

• Nutritional Information

  • Nutritional analysis per serving (2 servings)

    905 calories; 28 grams fat; 3 grams saturated fat; 10 grams monounsaturated fat; 10 grams polyunsaturated fat; 126 grams carbohydrates; 15 grams dietary fiber; 15 grams sugars; 44 grams protein; 30 milligrams cholesterol; 1484 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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2 servings

Preparation

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.
2. Meanwhile, cook the pasta. While it is cooking, steam broccoli in water or microwave oven until tender, drain and reserve. Drain the pasta.
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.

15 minutes