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Spaghetti with broccoli & sun-dried tomatoes
Spaghetti with broccoli & sun-dried tomatoes
852kcal Per person
39g Protein
76g Carbs
43g Fat
14g Fiber
Ingredients
- 3 ounces spaghetti, whole wheat (84 g)
- 3 cups broccoli florets (frozen) (213 g)
- 1 clove garlic (5 g)
- 5 sun-dried tomatoes
- 1 tablespoon olive oil (15 ml)
- 2 tablespoons cream cheese, reduced fat (30 ml)
- 2 tablespoons water (30 ml)
- 2 ounces grated cheese (56 g)
- 1 ½ teaspoon Italian seasoning (3 g)
Preparing this recipe
- Cook the spaghetti according to the package instructions.
- Place the frozen broccoli florets in a pan with water and bring to a boil. Let the broccoli cook for about 2-3 minutes until they are al dente. Then drain and let them drain well in a colander.
- In the meantime, finely chop the garlic. Slice the sun-dried tomatoes into strips.
- Heat the oil in a pan and sauté the garlic for 2 minutes.
- Add the sun-dried tomatoes and cook for another minute. Then add the broccoli along with the cream cheese, water, the cheese and Italian seasoning. Heat for another 2 minutes until a creamy mixture forms.
- Drain the spaghetti and add it to the pan with the broccoli. Toss everything well together.
Tip van FitChef
1. This spaghetti is also delicious with some fresh thyme or basil.
2. Instead of grated cheese, try using Parmesan cheese.
