| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains, Dairy |
|
Pasta, Salads, Vegetables |
4 |
Servings |
INGREDIENTS
| 5 |
c |
Broccoli florets |
| 1/2 |
lb |
Penne |
| 1 |
md |
Tomato — seeded and cubed |
| 1/3 |
c |
Pine nuts |
| 1 |
ts |
Dried basil |
| 2/3 |
c |
Creamy Garlic Dressing |
| 2 |
tb |
Grated Parmesan cheese |
|
|
Salt — to taste |
|
|
Freshly ground black pepper |
|
|
To taste |
INSTRUCTIONS
Bring a stockpot of water to a boil. Drop in the broccoli and blanch until
tender but still crunchy, about 2 minutes. Remove with a slotted spoon and
place in a bowl. Rinse under cold running water until chilled. Drain
thoroughly, then pat dry with paper towels. Place in a large serving bowl.
Cook the penne in the boiling water until al dente. Drain in a colander,
then chill under cold water. Drain again, then pat with paper towels to
absorb moisture. Place in the bowl with the broccoli.
Stir in the tomato, pine nuts, and basil. Mix the dressing with the
Parmesan cheese and pour on the salad. Season with salt and pepper. let sit
at least 30 minutes before serving. If you are going to wait longer, cover
and chill until 30 minutes before serving, then bring to room temperature.
Posted to EAT-L Digest - 17 Jun
Date: Tue, 18 Jun 1996 08:24:26 -0400
From: Betsy Burtis <BuddoB@AOL.COM>
A Message from our Provider:
“Pro-Choice: Everyone should choose Eternal Life!”