Yield: 4 Servings
|1 large||Bunch broccoli|
|1 pounds||Pasta shells|
|2 \N||Cloves garlic; minced|
|¼ teaspoon||Red pepper|
|1 slice||Ginger; peeled, minced|
|1 \N||Orange (juice only)|
|1 \N||Orange (zest only)|
|\N \N||Salt and pepper; to taste|
1. Wash broccoli. Cut small florets from stems. Peel and slice stem.
Blanch stems and florets in lightly salted boiling water until color turns bright green. Place in cold water until they have cooled off. Drain.
2. Boil pasta al dente. Drain.
3. Heat oil in small skillet, add garlic. Saute until garlic turns white.
Add red pepper, ginger, zest, juice, and water. Simmer for 2 or 3 minutes, stirring occasionally.
4. Toss pasta and broccoli with sauce. Season with salt and pepper.
NORTH WELLS, CHICAGO
From the <Micro Cookbook Collection of Italian Recipes>. Downloaded from Glen's MM Recipe Archive, .