Penne With Broccoli And Garlic

Here in His holy House of Prayer we may come on our day of rest, and be safe, if we will, from any thoughts but those of the world to come. Here we gather together for no earthly business, but for a purpose of one sort only; and that purpose is the same for which saints and angels are met together in that innumerable company before the throne of God. If there is a place on earth which, however faintly and dimly, shadows out the courts of God on high, surely it is where His people are met together, in all their weakness and ignorance and sin, in their poor and low estate, yet with humble and faithful hearts, in His House of Prayer (Richard Church).

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CATEGORY	CUISINE	TAG	YIELD
	Egyptian	Pasta	4	Servings

INGREDIENTS

1	lb	Penne Pasta, cooked and
		drained
1	lb	Broccoli
1 1/2	c	Olive Oil
16		Cloves Garlic, minced
1/2	t	Red Pepper Flakes
1	t	Salt

INSTRUCTIONS

Trim and discard the bottom 2 inches of broccoli. Blanch remaining
branches in boiling salted water for 7 minutes. Drain, rinse with  cold
water, and drain again. Roughly chop stalks and florets into  small
chunks.  Heat oil in large skillet over medium heat. Add the broccoli,
garlic,  red pepper, and salt and cook over medium-low heat 10 to 15
minutes.  Toss with hot pasta and serve immediately.  NOTES : Egyptian
slaves built the pyramids on a diet of garlic, bread  and water. Recipe
by: The Totally Garlic Cookbook  Posted to recipelu-digest by James and
Susan Kirkland  <kirkland@gj.net> on Feb 26, 1998

A Message from our Provider:

“Compassion is difficult to give away because it keeps coming back.”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 1171 Calories From Fat: 730 Total Fat: 81.5g Cholesterol: 0mg Sodium: 615.7mg Potassium: 418.4mg Carbohydrates: 92.9g Fiber: 4.3g Sugar: <1g Protein: 18.3g