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CATEGORY CUISINE TAG YIELD
November 19 1 Servings

INGREDIENTS

1 Broccoli bunch, cut into
florets
4 T Olive oil
2 Garlic cloves, minced
1 T Dried oregano, crumbled
1 t Lemon juice
1/2 t Crushed red pepper flakes
1/2 lb Mushrooms, about 2 cups
sliced
1 Zucchini, sliced
2 T Dry white wine
1/4 c Chopped green olives
3 Plum tomatoes, chopped
8 oz Penne or other tubular
pasta freshly cooked
Grated Romano

INSTRUCTIONS

Cook broccoli in large saucepan of boiling water until crisp-tender,
about 4 minutes. Drain well.  Heat 2 tablespoons olive oil in heavy
large skillet over medium-high  heat. Add garlic, oregano, lemon juice
and red pepper flakes. Cook  until garlic is just golden, stirring
constantly, about 30 seconds.  Reduce heat to medium and add mushrooms
and zucchini. Cook until just  tender, stirring occasionally, about 5
minutes. Add wine and simmer 2  minutes. Add broccoli, olives and
tomatoes; cook until broccoli is  tender, about 4 minutes.  Place pasta
in large bowl and toss with remaining 2 tablespoons olive  oil. Add
vegetable mixture and combine well. Serve, passing Romano  separately.
Serves 4.  Bon Appetit November 1990  Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 639
Calories From Fat: 522
Total Fat: 59.3g
Cholesterol: 0mg
Sodium: 337.7mg
Potassium: 1322.3mg
Carbohydrates: 20g
Fiber: 7.3g
Sugar: 10.1g
Protein: 10.1g


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