| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Vegan |
Vegan |
4 |
Servings |
INGREDIENTS
| 2 |
bn |
Broccoli rabe (1 lbs each) ends tripped off and cut across into 1 inch peices |
| 1 |
lb |
Penne or whole wheat pasta |
| 4 |
ts |
Veggie stock |
| 6 |
tb |
Raisins |
| 8 |
|
Cloves garlic (peeled and minced) |
| 4 |
tb |
Water |
| 1/2 |
ts |
Dried red pepper flakes |
| 2 |
ts |
Fresh lemon juice |
| 2 |
ts |
Salt freshly ground pepper |
INSTRUCTIONS
Bring a large pot of lightly salted water to the boil. Add the broccoli and
blanch for 1 minute. Drain and pat dry. Bring another large pot of slated
water to the boil. Add pasta and cook until al dente.
Meanwhile, heat 2 teaspoons of the veggie stock in a large nonstick skillet
over med. heat. Add the raisins and cooks, tossing frequently, until
lightly "toasted". Add the garlic and cook, stirring constantly for 30
seconds. Add the broccoli, the water and the red pepper and cook until
tender (about 5 min)
Drain the pasta and add teh broccoli, the remaining veggie stock, the lemon
juice, salt and peeper to taste. Toss combine. Divide about 4 plates and
serve
(adapted from the NYT Magazine, March 20 1994)
(adapted from a NYT article by Molly O'Neill) Posted by remainnlgt@aol.com
to Fatfree From Fatfree Digest April-May 1994, Formatting by Sue Smith
(using MMCONV)
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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