| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Vegetables |
4 |
Servings |
INGREDIENTS
| 8 |
tb |
Olive oil |
| 2 |
tb |
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.
1. 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.
2. 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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