| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
November 19 |
1 |
servings |
INGREDIENTS
| 1 |
sm |
Broccoli bunch; cut into florets |
| 4 |
tb |
Olive oil |
| 2 |
lg |
Garlic cloves; minced |
| 1 |
tb |
Dried oregano; crumbled |
| 1 |
ts |
Lemon juice |
| 1/2 |
ts |
Crushed red pepper flakes |
| 1/2 |
lb |
Mushrooms; (about 2 cups), |
|
|
; sliced |
| 1 |
md |
Zucchini; sliced |
| 2 |
tb |
Dry white wine |
| 1/4 |
c |
Chopped green olives |
| 3 |
|
Plum tomatoes; chopped |
| 8 |
oz |
Penne or other tubular pasta; freshly cooked |
|
|
Grated Romano |
INSTRUCTIONS
Cook broccoli in large saucepan of boiling water until crisp-tender, about
4 minutes. Drain well.
Heat 2 tablespoons olive oil in heavy large skillet over medium-high heat.
Add garlic, oregano, lemon juice and red pepper flakes. Cook until garlic
is just golden, stirring constantly, about 30 seconds. Reduce heat to
medium and add mushrooms and zucchini. Cook until just tender, stirring
occasionally, about 5 minutes. Add wine and simmer 2 minutes. Add broccoli,
olives and tomatoes; cook until broccoli is tender, about 4 minutes.
Place pasta in large bowl and toss with remaining 2 tablespoons olive oil.
Add vegetable mixture and combine well. Serve, passing Romano separately.
Serves 4.
Bon Appetit November 1990
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