| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | Vegetables, Pasta and r | 1 | Servings | |
INGREDIENTS
| 1 | Head garlic | |
| 2 | ts | Oil; Canola or Olive |
| 1 | Head broccoli | |
| 1 1/2 | lb | Pasta shells |
| 1 1/2 | ts | Salt |
| 1/2 | ts | Black pepper |
| Grated parmesan cheese | ||
| Water; for steaming |
INSTRUCTIONS
Preheat oven to 350F. Peel all the garlic and arrange in one layer in a small oven-proof dish. Coat with oil and bake 40 minutes until the garlic is golden brown. Shortcut: toss the garlic in oil in a small non-stick frying pan and cook covered over low heat until golden brown. Separate broccoli stems from florets. Peel stems and steam for 10 minutes. Add florets to the steamer and cook 5 minutes. Reserve the water from the steamer. Put everything except the shells in a food processor with 1/2 to 1 cup of steamer water (or use 50% dry white wine) and blend to a sauce. Pour over cooked shells. (I use much less salt.) Shell pasta is nice for this dish because they hold the sauce. Add fresh basil for a pesto effect. Next I am going to try this with carrots! Recipe by: Susan Powter "Low-fat high-energy Living" Posted to recipelu-digest Volume 01 Number 186 by Peg Baldassari <Baldassari@compuserve.com> on Oct 31, 1997
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