Pasta with Chardonnay and Broccoli
By: Kelsey Ganes
Published: Sunday, July 10, 2011 - 5:54pm

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.

About


A family favorite adapted from an old Martha Stewart recipe.