Cran Pomegranate Spaghetti

Cran-Pomegranate Spaghetti

Miz Helen's Kitchen

4 servings of Dry Spaghetti

4 cups of Broccoli Florets Steamed

1 pound Italian Sausage browned

1 teaspoon Oregano

2 teaspoons dried Sweet Basil

1/2 teaspoon Thyme

2 teaspoons salt

1 teaspoon black ground pepper

1/2 teaspoon red pepper flakes

1/2 cup toasted pine nuts

Seeds from 1 Pomegranate

24 ounces Cran-Pomegranate Juice

• • Steam the Broccoli and set aside.

  • Brown the Sausage and add the Broccoli, Pomegranate Seeds and all the seasons. Mix well keep on simmer.

  • Cook the Spaghetti for 5 minutes in boiling salted water. Drain the Spaghetti

  • Pour the Cran-Pomegranate Juice into a large skillet. Bring the juice to a boil then add the drained Spaghetti.

  • Cook the Spaghetti in the juice for 5 minutes and drain the liquid into the simmering Sausage and Broccoli mixture.

  • Add the toasted pine nuts to the Sausage and Broccoli mixture and toss well.

  • Plate the Spaghetti and pour the Sausage and Broccoli over the Spaghetti.

  • To serve shave Parmesan cheese over the top.