Pappardelle Pasta with Okra
Mark Boughton Photography / styling by Teresa Blackburn
- Yield: 4 servings
Ingredients
- 6ounces dried pappardelle noodles
- 2tablespoons olive oil
- 3/4pound fresh okra
- 1/4cup chopped fresh chervil or basil leaves
- 1/4cup lower-sodium chicken broth
- 1/2teaspoon kosher salt
- 1/2cup grated Romano or Parmesan cheese
Instructions
- Cook pasta according to package directions. Drain.
- Heat oil in a large skillet over medium-high heat. Saute 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.
Nutritional Info *per serving
- Calories 300
- Fat 4g
- Sodium 560mg
- Carbohydrate 38g
- Fiber 4g
- Protein 11g
