Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 1 each | Tomato, large, cut in chunks |
| ⅓ cup | Olive oil |
| 3 tablespoons | Wine vinegar |
| 1 tablespoon | Basil leaves, fresh |
| \N \N | Salt and fresh ground black pepper to taste |
| 4 eaches | Tomatoes, large, peeled seeded and coarsley chopped |
| ½ pounds | Mushrooms, sliced |
| 1 each | Onion, peeled, halved and thinley sliced |
| ½ pounds | Fettuccine pasta, fresh, cooked, drained, tossed with 1 tb olive oil, and cooled to room temperature |
| 2 cups | Broccoli, broken into small fleurettes and steamed until crisply tender |
| ½ cup | Scallions, thinly sliced |
Puree tomato, oil, vinegar, and basil in a food processor. Beat in salt and pepper. Toss puree with chopped tomatoes, mushrooms, and onion slices. Toss with cooled pasta and broccoli. Sprinkle with scallion slices and serve.
Source: The Hay Day Cookbook - Sterns/Williams - Atheneum (c)1986 MealMaster Format: Grant Ames - 10/94 Submitted By GRANT AMES On 01-09-95