CHEF JEFF — ONE BYTE AT A TIME: Broccoli Farfalle

This pasta side would go well with chicken.

Broccoli Farfalle

¼ pound farfalle (bow-tie pasta) (about ½ cup)

½ pound broccoli florets (about 3 cups)

2 teaspoons olive oil

1 teaspoon minced garlic

Salt and freshly ground black pepper

Bring a large saucepan with 3 to 4 quarts of water to a boil over high heat.

Add pasta and cook 5 minutes. Add broccoli and continue to cook 5 minutes.

Drain, leaving about ¼ cup water in the saucepan. Add the olive oil and garlic to the reserved water. Return pasta and broccoli to the saucepan and toss to mix well. Add salt and pepper to taste.

Yield: Serves 2.

Approximate nutritional analysis per serving: 287 calories, 18 percent of calories from fat, 5.8 grams fat (0.8 grams saturated, no cholesterol, 11 grams protein, 49.5 grams carbohydrates, 1.9 grams fiber, 34 milligrams sodium.

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.

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