Anyway, a few weeks ago we were in the car for a road trip and I packed my stack a magazines along to occupy my time. I currently have a (cheap) subscription for the Racheal Ray Magazine. To me, this magazine is hit and miss. One issue will end up in the garbage, unused. A total flop. The next issue will be dog-eared, torn to pieces and covered in food splatters. The issue that contained this recipe happens to be one of those!
It ended up being a bit of an adaptation because I don't have a wok (although I don't think it mattered as much) and Jason and I miscommunicated on the ingredients. I asked him to chop half of a red onion for Red Beans & Rice and he chopped the entire one. I couldn't complain, though, since he was chopping the onions while I went to bunko.
I usually complain that RR recipes take forever and a day to make, but this one ended up being pretty quick and tasty!
- 3 cups broccoli florets
- 12 ounces whole wheat spaghetti
- 2 T olive oil
- 2-3 cloves garlic, minced
- 1 cup carrots, sliced 1/4" thick
- 1 cup cherry tomatoes, halved
- 1/2 bunch kale leaves, trimmed and chopped
- salt & pepper
- 3/4 cup light cream
- 3/4 cup grated parmesan
- 1/4 cup chopped fresh basil
Heat the oil in a large saute pan (or a wok if you have one). Sautee the garlic until fragrant, add in the broccoli, carrots & kale stirring until the carrots and kale start to wilt. Stir in the tomatoes and salt & pepper. Pour in the cream, stir and bring to a boil. Remove the pan from the heat and add the parmesan cheese & basil.
Add the pasta and remaining pasta water, tossing to coat.
WW PointsPlus: 5 servings, 8 pp per serving