Broccoli And Pasta
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Jewish | 4 | Servings | |
INGREDIENTS
| 1 | Frozen chopped broccoli | |
| 10 ounces | ||
| 2 | T | Oil |
| 2 | T | Finely chopped onion |
| 2 | T | Snipped fresh parsley |
| 1 | t | Anchovy paste, optional |
| 1 | Clove garlic, minced | |
| 1/4 | Tspoon salt | |
| 1 | ds | Pepper |
| 1 | c | Cooked small shell macaroni |
| Grated Parmesan Cheese |
INSTRUCTIONS
Recipe By : Flavor Maker Cookbook Cook broccoli according to package directions. Drain and set aside. Heat oil in medium skillet. Add onion, parsley, anchovy paste ( optional) and garlic. Cook over moderate heat, stirring constantly, about 3 min. or until tender. Stir brocolli, salt and pepper. Cook, stirring occasionally, 2 to 3 min.longer, or until heated through. Remove from heat. Stir in macarroni. Springle with Parmesan cheese. Serve immediately. Posted to JEWISH-FOOD digest Volume 98 #003 by BNLImp <BNLImp@aol.com> on Jan 3, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 248
Calories From Fat: 169
Total Fat: 19.2g
Cholesterol: 37.4mg
Sodium: 651.5mg
Potassium: 71.3mg
Carbohydrates: 2.3g
Fiber: <1g
Sugar: <1g
Protein: 16.5g