| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Jewish | 4 | Servings | |
INGREDIENTS
| 1 | pk | Frozen chopped broccoli; ( 10 ounces) |
| 2 | tb | Oil |
| 2 | tb | Finely chopped onion |
| 2 | tb | Snipped fresh parsley |
| 1 | ts | Anchovy paste; (optional) |
| 1 | sm | Clove garlic; minced |
| 1/4 | Tspoon salt | |
| 1 | ds | Pepper |
| 1 | c | Cooked small shell macaroni |
| Grated Parmesan Cheese |
INSTRUCTIONS
Recipe By : Flavor Maker Cookbook Cook broccoli according to package directions. Drain and set aside. Heat oil in medium skillet. Add onion, parsley, anchovy paste ( optional) and garlic. Cook over moderate heat, stirring constantly, about 3 min. or until tender. Stir brocolli, salt and pepper. Cook, stirring occasionally, 2 to 3 min.longer, or until heated through. Remove from heat. Stir in macarroni. Springle with Parmesan cheese. Serve immediately. Posted to JEWISH-FOOD digest Volume 98 #003 by BNLImp <BNLImp@aol.com> on Jan 3, 1998
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