Pasta with Chardonnay and Broccoli

Ingredients

1 head of broccoli, split into florets (approx. 2 cups)

1 shallot, chopped

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.

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.

Reduce heat to medium-low, add white wine and simmer until broccoli is tender and the liquid has reduced by half.

Toss broccoli and liquid with the pasta and serve with grated Parmesan cheese.

A family favorite adapted from an old Martha Stewart recipe.

4 servings

Sunday, July 10, 2011 - 5:54pm