Pasta salad #1

Yield: 4 Servings

Measure Ingredient
1 large Bunch broccoli
1 pounds Pasta shells
⅛ cup Oil
2 Cloves garlic; minced
¼ teaspoon Red pepper
1 slice Ginger; peeled, minced
1 Orange (juice only)
1 Orange (zest only)
½ cup Water
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.

SOGNI DORATI

NORTH WELLS, CHICAGO

From the <Micro Cookbook Collection of Italian Recipes>. Downloaded from Glen's MM Recipe Archive, .

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