Categories: Pasta, Sauces, Low-cal 
      Yield: 4 servings 
  
      2 tb Olive oil 
      2 md Garlic cloves, chopped fine 
    1/2 lb Broccoli florets and stems, 
           -cut into 1/2" pieces 
           -(about 2 cups) 
      1 c  Reduced chicken broth 
      1 c  Dry white wine 
     24    Sun dried tomatoes, cut with 
           -scissors into 1/4" wide 
           -strips 
      1 ts Dried basil 
    1/2 ts Dried oregano 
    1/2 ts Dried thyme 
    1/2 ts Dried marjoram 
           Freshly ground black pepper 
           Cooked pasta - your choice 
  
  Heat the oil in a large saucepan over moderate heat. Add the garlic; as 
  soon as it sizzles, add the broccoli and saute, stirring continuously, 
  until it turns dark green, about 1 minute. Add the broth and wine and bring 
  to a boil. Stir in the sun-dried tomatoes and herbs, reduce the heat, 
  cover, and simmer until the broccoli is tender, 10 to 12 minutes. Spoon 
  over freshly cooked pasta and season with black pepper to taste. Note 1: to 
  make reduced chicken broth, briskly boil 2 cups of the broth of your choice 
  until it evaporates down to 1 cup (about 15 minutes) Note 2: Be sure to use 
  sun-dried tomatoes packaged without oil