| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | Jewish | Main dishes, Pasta | 2 | Servings |
INGREDIENTS
| 1 | T | Olive Oil |
| 3 | Cloves Garlic, Minced | |
| 2 | Stalks Broccoli, florets | |
| separated from stems | ||
| stems peeled thinly | ||
| sliced | ||
| 1/4 | t | Salt |
| 1 | Sweet Red Peppers, diced | |
| 1 1/4 | c | Canned Or Homemade Vegetable |
| Broth up To 1 3/4 | ||
| 1/2 | lb | Bow Tie Pasta, cooked |
| 1/3 | c | Freshly Grated Parmesan |
| Cheese Preferably | ||
| Imported | ||
| Red Pepper Flakes | ||
| Freshly Grated Parmesan | ||
| Cheese |
INSTRUCTIONS
Heat oil in 12-inch non-stick skillet over medium-high heat. Add garlic, broccoli stems and salt. Cook, uncovered, until very hot, about 2 minutes, stirring often. Add broccoli florets, sweet red pepper and 1 1/4 cups vegetable broth. Bring to boil. Simmer 1 minute. Add pasta. Simmer, uncovered, until pasta is hot and broccoli is just beginning to be tender, about 3 minutes, adding more broth as needed. Add cheese and red pepper flakes. Toss well. Heat through, about 1 minute. Adjust seasonings to taste. Serve hot. Pass extra cheese separately. Makes 2 to 3 servings. By Abby Mandel Copyright Los Angeles Times NOTES : This light, colorful dish can easily be converted to a pasta salad with a splash of red wine vinegar. Recipe by: Los Angeles Times - Prodigy Posted to JEWISH-FOOD digest by Nancy Berry <nlberry@prodigy.net> on Feb 05, 1999, converted by MM_Buster v2.0l.
A Message from our Provider:
“We would worry less if we praised more. Thanksgiving is the enemy of discontent and dissatisfaction. #Harry Ironside”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 2981
Calories From Fat: 1557
Total Fat: 174.6g
Cholesterol: 632.6mg
Sodium: 6092.7mg
Potassium: 2873.1mg
Carbohydrates: 101.7g
Fiber: 4.2g
Sugar: 6.7g
Protein: 237.5g