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Add a photoServings: 6
Ingredients
- 1 bn Broccoli, 1 1/2 to 2 pounds
- Â Â Salt
- 1/2 c. Extra virgin olive oil
- 2 x Cloves garlic, chopped
- 1/4 c. Oil-packed sun-dry tomatoes, minced
- 4 x Flat anchovies, minced
- 1 lb Medium shrimp, peeled, deveined
- 1 lb Pasta shapes, cooked according to package
- 3 Tbsp. Red wine vinegar
- 10 x Fresh basil leaves
- Â Â Chopped Freshly grnd pepper
Directions
- 1. Cut broccoli florets from stems. Peel stems with a vegetable peeler and slice into rounds. Cook florets and stems in a pot of rapidly boiling, salted water just till crisp-tender, 3 to 4 min. Drain and rinse under cool water. Transfer to a large mixing bowl.
- 2. Heat 1/3 c. of the oil in a large skillet over medium heat. Add in the garlic, tomatoes and anchovies. Cook and stir 1 minute. Add in the shrimp; cook just till it turns pink. Transfer contents of skillet to the mixing bowl.
- 3. Combine remaining oil, vinegar, basil, salt and pepper in a small bowl.
- Add in to mixing bowl and toss lightly. (Salad can be made several hrs in advance; add in the dressing just before serving.)
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 164g | |
| Recipe makes 6 servings | |
| Calories 263 | |
| Calories from Fat 173 | 66% |
| Total Fat 19.54g | 24% |
| Saturated Fat 2.76g | 11% |
| Trans Fat 0.0g | |
| Cholesterol 115mg | 38% |
| Sodium 133mg | 6% |
| Potassium 343mg | 10% |
| Total Carbs 5.11g | 1% |
| Dietary Fiber 1.6g | 5% |
| Sugars 1.06g | 1% |
| Protein 17.17g | 27% |
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