- Heat olive oil in a large skillet; add onions and garlic. Cover and cook over medium low heat for 10 to 15 minutes or until onions begin to brown, stirring frequently.
- Remove cover; cook 2 minutes more. Add broth, wine, salt, and pepper. Cook, uncovered, for 2 minutes.
- Meanwhile, cook linguine, broccoli, and dried tomatoes in boiling water according to package directions for linguine; drain.
- In a large bowl, toss hot linguine mixture, hot onion mixture, basil, pine nuts, and cheese. Makes 3 servings.
From the Test Kitchen
4 starch, 1 vegetable, 1 high-fat meat, 1 fat.
Nutrition Facts (Linguine Toss)
- Per serving:
- 493 kcal ,
- 18 g fat
- (6 g sat. fat ,
- 77 mg chol. ,
- 619 mg sodium ,
- 65 g carb. ,
- 6 g fiber ,
- 20 g pro.