Bring a large pot of lightly salted water to the boil. Add the broccoli and blanch for 1 minute. Drain and pat dry. Bring another large pot of slated water to the boil. Add pasta and cook until al dente. Meanwhile, heat 2 teaspoons of the veggie stock in a large nonstick skillet over med. heat. Add the raisins and cooks, tossing frequently, until lightly "toasted". Add the garlic and cook, stirring constantly for 30 seconds. Add the broccoli, the water and the red pepper and cook until tender (about 5 min) Drain the pasta and add teh broccoli, the remaining veggie stock, the lemon juice, salt and peeper to taste. Toss combine. Divide about 4 plates and serve (adapted from the NYT Magazine, March 20 1994) (adapted from a NYT article by Molly ONeill) Posted by email@example.com to Fatfree From Fatfree Digest April-May 1994, Formatting by Sue Smith (using MMCONV)
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|Serving Size: 1 Serving (392g)|
|Recipe Makes: 4|
|Calories from Fat: 36 (7%)|
|Amt Per Serving||% DV|
|Total Fat 4g||5 %|
|Saturated Fat 0.5g||3 %|
|Monounsaturated Fat 0.4g|
|Polyunsanturated Fat 1.4g|
|Cholesterol 81.8mg||25 %|
|Sodium 128.7mg||4 %|
|Potassium 942.4mg||25 %|
|Total Carbohydrate 96.6g||28 %|
|Dietary Fiber 8.2g||33 %|
|Sugars, other 88.4g|
|Protein 21.5g||31 %|
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Calories per serving: 483
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