email this pageIngredients
6 ounces dried pappardelle noodles
2 tablespoons olive oil
3/4 pound fresh okra
1/4 cup chopped fresh chervil or basil leaves
1/4 cup lower-sodium chicken broth
½ teaspoon kosher salt
½ cup grated Romano or Parmesan cheese
Instructions
2 tablespoons olive oil
3/4 pound fresh okra
1/4 cup chopped fresh chervil or basil leaves
1/4 cup lower-sodium chicken broth
½ teaspoon kosher salt
½ cup grated Romano or Parmesan cheese
1. Cook pasta according to package directions. Drain.
2. Heat oil in a large skillet over medium-high heat. Sauté okra 3 to 4 minutes or until pods are bright green. Add pasta, chervil, broth and salt to skillet; tossing gently, cook 1 to 2 minutes until heated through. Serve, topped with cheese. Serves 4.
Recipe by David Feder, "Relish the Season," July 2006.
Nutritional Information
2. Heat oil in a large skillet over medium-high heat. Sauté okra 3 to 4 minutes or until pods are bright green. Add pasta, chervil, broth and salt to skillet; tossing gently, cook 1 to 2 minutes until heated through. Serve, topped with cheese. Serves 4.
Recipe by David Feder, "Relish the Season," July 2006.
Per serving: 300 calories, 4g fat, 11g prot., 38g carbs., 4g fiber, 560mg sodium.
