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Name: Broccoli-Based Pasta Sauce
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: 1 Onion chopped; 1 To 2 heads of broccoli; 1 c Vegetable broth (or more); x Pepper to taste (1 tsp); 1 ds Salt; 1 Lemon juiced; 3 To 4 garlic cloves, chopped

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INGREDIENTS

1 Onion ; chopped
1 To 2 heads of broccoli
1 c Vegetable broth (or more)
x Pepper to taste (1 tsp)
1 ds Salt
1 Lemon juiced
3 To 4 garlic cloves, chopped

Servings

INSTRUCTIONS

Steam 1-2 heads of broccoli until real soft. Meanwhile saute 1 chopped onion and 3-4 cloves of chopped garlic (more if you love garlic) in some white wine or broth. When everything is done, dump into blender and add 1 cup veggie broth, juice of 1 lemon, dash of salt, and pepper to taste (I use about 1 tsp.) and blend until smooth and thick. Add more broth if necessary for processing. If you eat dairy you can also add parmeasan cheese. I know this sounds too simple but it makes a heavenly pasta sauce and keeps real well in the refrigerator for leftovers. From: Annice Grinberg . Fatfree Digest [Volume 10 Issue 46], Sept. 26, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip

NOTES

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Broccoli-Based Pasta Sauce

1 Onion chopped
1 To 2 heads of broccoli
1 c Vegetable broth (or more)
 x Pepper to taste (1 tsp)
1 ds Salt
1 Lemon juiced
3 To 4 garlic cloves, chopped

Steam 1-2 heads of broccoli until real soft. Meanwhile saute 1 chopped  onion and 3-4 cloves of chopped garlic    (more if you love garlic) in some  white wine or broth.    When everything is done, dump into blender and add  1 cup veggie    broth, juice of 1 lemon, dash of salt, and pepper to taste  (I use about    1 tsp.) and blend until smooth and thick. Add more broth if  necessary    for processing. If you eat dairy you can also add parmeasan  cheese.    I know this sounds too simple but it makes a heavenly pasta sauce and keeps  real well in the refrigerator for leftovers.    From: Annice Grinberg <VSANNICE@WEIZMANN.weizmann.ac.il>. Fatfree Digest  [Volume 10 Issue 46], Sept. 26, 1994. Formatted by Sue Smith, S.Smith34,  TXFT40A@Prodigy.com using MMCONV    File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip

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Nutrition

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Serving Size: 1 Serving (219g)
Recipe Makes: 1 Servings

Calories: 68
Calories from Fat: 4 (6%)

Amt Per Serving		% DV

	Total Fat 0.5g	1 %
	Saturated Fat 0.1g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0.1g
Cholesterol 0mg		0 %
Sodium 8mg		0 %
Potassium 327.3mg		9 %
Total Carbohydrate 22.3g		7 %
	Dietary Fiber 7.2g	29 %
	Sugars, other 15.2g
Protein 2.6g		4 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 68

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