Broccoli sauce for pasta
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2½ | tablespoon | Olive oil |
| 2 | cups | Chopped onion |
| 1½ | pounds | Broccoli, in 1 inch pieces |
| 1 | teaspoon | Salt |
| 1 | large | Red or yellow bell pepper |
| 2 | cups | Water |
| 2 | tablespoons | Flour |
| 2 | cups | Cherry tomatoes |
| ½ | cup | Nicoise olives |
| 6 | larges | Cloves garlic, minced |
| ¾ | pounds | To 1 lb fettucine |
| Extra olive oil for pasta | ||
| Parmesan | ||
| Fresh ground black pepper | ||
| 5 | To 6 sun dried tomatoes, | |
| Softened in hot water,choppd | ||
| 5 | To 6 dried black mushrooms, | |
| Softened in hot water,sliced | ||
| Toasted pine nuts for top | ||
Directions
OPTIONAL
OPTIONAL ADDITIONS
1. Heat olive oil in large skillet. Add onion and saute until very soft (10-15 mins).
2. Add broccoli and salt and saute another 10 mins or so, until broccoli is just tender.
3. Add the bell pepper and saute about 5 mins more.
4. Turn up heat, and add the water. Let it come to a boil, and sprinkle in the flour, whisking constantly until it is dissolved.
5. Turn the heat to very low, and gently stir in the tomatoes, olives and optional sun dried tomatoes and mushrooms. Stir in the garlic. Keep the sauce warm while you cook the pasta.
After pasta has been cooked and drained, toss it with a little extra olive oil if desired, and spoon sauce on top. Sprinkle generously with parmesan and fresh black pepper and if available, a few pine nuts.
Posted to recipelu-digest by GramWag <GramWag@...> on Mar 18, 1998