Pasta With Broccoli and Marjoram
An easy and simple marjoram recipe for pasta with broccoli. Cooking the pasta with garlic imparts a mild flavor complement to marjoram's refreshing zing.
4 ounces whole-wheat pasta
2 large garlic cloves, quartered
3 cups broccoli, cut into bite-sized pieces
3 ounces reduced-fat cream cheese (Neufchatel)
1 tablespoon dry white wine
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper
1 tablespoon fresh marjoram (or 1 teaspoon dried)
1/4 cup freshly ground Parmesan cheese
1 medium tomato, chopped
In a large cook pot, bring the water for the pasta to a boil and add the garlic cloves. Cook the pasta according to package directions. Three minutes before the cooking time is up, add the broccoli to the pot. After two more minutes, when the pasta is just done and the broccoli is tender but still firm, turn off the heat, drain the cooking water and return the pasta, broccoli and garlic to the pot. Add the cream cheese, wine, salt, pepper and marjoram, and as the cream cheese melts, toss all the ingredients to mix well. Place the pasta mixture on a warmed serving dish and top with Parmesan cheese and chopped fresh tomatoes. Serves 3.