Pasta with Chardonnay and Broccoli

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Ingredients

1 pound spaghetti, angel hair or tagliatelle pasta
1 head of broccoli, split into florets (approx. 2 cups)
1 shallot, chopped
1 cup chardonnay or other white wine
Extra Virgin Olive Oil

Preparation

1
Bring a large pot of salted water to a boil. Cook pasta according to package instructions. Toss with 1-2 TBSP EVOO, cover and set aside.
2
In a large skillet, heat 2 TBSP EVOO over medium high heat. Add broccoli and shallots and saute until the broccoli is bright green but still firm.
3
Reduce heat to medium-low, add white wine and simmer until broccoli is tender and the liquid has reduced by half.
4
Toss broccoli and liquid with the pasta and serve with grated Parmesan cheese.

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About

A family favorite adapted from an old Martha Stewart recipe.

Tags:

entree
Vegetarian
broccoli
pasta
Wine
main course
Italian

Yield:

4 servings

Added:

July 10, 2011

Creator:

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