| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Vegetables | 4 | Servings | |
INGREDIENTS
| 8 | T | Olive oil |
| 2 | T | Soy margarine |
| 4 | Garlic cloves, minced | |
| 1 | Broccoli bunch* | |
| 1 | c | Vegetable broth |
| 1 | c | Fresh basil, coarsely chopped |
| 1 | lb | Rigatoni |
| Fresh parsley, chopped | ||
| Pepper to taste |
INSTRUCTIONS
~ separated into florets. In a large skillet, heat oil and margarine and gently brown the garlic. Add broccoli and stir gently until pan gets very hot. Add vegetable broth, cover and simmer until broccoli is al dente. Add half the fresh basil and the drained hot rigatoni, cooked al dente, to the skillet and mix thoroughly. Put on a hot serving dish and sprinkle with parsley, pepper and remaining basil. From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 475
Calories From Fat: 334
Total Fat: 37.7g
Cholesterol: 9.7mg
Sodium: 869.5mg
Potassium: 598.2mg
Carbohydrates: 28.1g
Fiber: 9.1g
Sugar: 4g
Protein: 11.1g