Broccoli Raab With Roasted Garlic And Fusilli (hl)

INGREDIENTS

INSTRUCTIONS

Slice 1/4 inch off the top of the garlic head, wrap in aluminium  foil,
and bake in a 375 degree oven for about 30 minutes. Remove  cloves from
skin and slice. Set aside.  Put a pot with 4 quarts of water and a
teaspoon of salt on the stove  over high heat. Cut off the bottom 1/2
inch from the stems of the  broccoli raab. Then lay the bunch on its
side on a cutting board and  cut crosswise. The stem portions should be
no more than 3/8 inch  wide; the leafy tops can be cut somewhat wider,
as much as 3/4 inch.  Rinse the broccoli raab in a colander and put
into the pot when the  water comes to a boil. Cook 7 minutes or until
just tender. Scoop out  with a skimmer into the colander and return the
pot to a boil. When  it reaches the boil again, add the pasta and cook
until just tender.  Put broccoli raab in a large skillet-a wok is ideal
for this-and turn  the heat on low. Drain the pasta in the colander and
add to the  broccoli raab with the garlic, half the olive oil, salt and
black  pepper to taste, and pepper flakes(if desired). Toss and cook a
few  minutes just until flavors meld. Add remaining olive oil and serve
with Parmesan cheese.  All recipes courtesy of Sam Gugino's "Eat Fresh,
Stay Healthy"  Yield: 4 main course servings  Nutritional information:
517.7 calories and 12 grams of fat  Copyright, 1997, TV FOOD NETWORK,
G.P., All Rights Reserved  Busted by Gail Shermeyer <4paws@netrax.net>
Recipe by: RECIPE FOR HEALTH SHOW #RHF097  Posted to MC-Recipe Digest
V1 #799 by 4paws@netrax.net  (Shermeyer-Gail) on Sep 24, 1997

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Nutrition (calculated from recipe ingredients)
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Calories: 221
Calories From Fat: 112
Total Fat: 12.7g
Cholesterol: 37.4mg
Sodium: 782.1mg
Potassium: 433.9mg
Carbohydrates: 5.5g
Fiber: 3.1g
Sugar: 1.1g
Protein: 20.6g