| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
|
6 |
Servings |
INGREDIENTS
| 2 |
ts |
Olive oil |
| 2 |
|
Cloves garlic — crushed |
| 1/2 |
ts |
Basil |
| 1/2 |
ts |
Oregano |
| 1 1/2 |
ts |
Salt |
| 1/4 |
ts |
Red pepper — crushed |
| 1 |
lb |
Shell pasta shape |
| 1 |
|
Head broccoli — cut into |
|
|
Florets |
| 1/4 |
lb |
Pepperoni — diced |
| 2 |
tb |
Parmesan cheese |
INSTRUCTIONS
In a skillet, heat olive oil over low heat until warm; stir in garlic,
basil oregano, salt, and red pepper; cook, stirring, until garlic is soft,
about 5 minutes (do not let garlic brown). Meanwhile, in a pot of boiling
water, cook pasta and broccoli until tender. Drain pasta and broccoli,
reserving 1/2 cup of the cooking water. Place pasta in a large bowl. Toss
with garlic mixture, reserved cooking water, and pepperoni. Sprinkle with
cheese.
Recipe By : Art Ginsburg
From: Dscollin@aol.Com Date: Sun, 19 Feb 1995 22:05:37 -0500
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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