Lemon Broccoli Pasta
Lemon adds a tangy yet refreshing flavor to this creamy side dish. It's absolutely delicious served with lean beef tenderloin.
Makes 6 servings
|Nonstick cooking spray|
|3||tablespoons sliced green onions|
|1||clove garlic, minced|
|2||cups fat-free reduced-sodium chicken broth|
|1-1/2||teaspoons grated lemon peel|
|1/8||teaspoon black pepper|
|2||cups fresh or frozen broccoli florets|
|3||ounces uncooked angel hair pasta|
|1/3||cup reduced-fat sour cream|
|2||tablespoons grated reduced-fat Parmesan cheese|
- Generously spray large nonstick saucepan with cooking spray; heat over medium heat until hot. Add green onions and garlic; cook and stir 3 minutes or until onions are tender.
- Stir chicken broth, lemon peel and pepper into saucepan; bring to a boil over high heat. Stir in broccoli and pasta; return to a boil. Reduce heat to low. Simmer, uncovered, 6 to 7 minutes or until pasta is tender, stirring frequently.
- Remove saucepan from heat. Stir in sour cream until well blended. Let stand 5 minutes. Top with cheese before serving. Garnish as desired.
|Serving Size:||1 cup Lemon Broccoli Pasta (without garnish)|
|Saturated Fat||<1 g|
|Total Fat||2 g|
|Calories from Fat||20 %|
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