1. Heat olive oil in large skillet. Add onion and saute until very soft (10-15 mins). 2. Add broccoli and salt and saute another 10 mins or so, until broccoli is just tender. 3. Add the bell pepper and saute about 5 mins more. 4. Turn up heat, and add the water. Let it come to a boil, and sprinkle in the flour, whisking constantly until it is dissolved. 5. Turn the heat to very low, and gently stir in the tomatoes, olives and optional sun dried tomatoes and mushrooms. Stir in the garlic. Keep the sauce warm while you cook the pasta. After pasta has been cooked and drained, toss it with a little extra olive oil if desired, and spoon sauce on top. Sprinkle generously with parmesan and fresh black pepper and if available, a few pine nuts. Posted to recipelu-digest by GramWag
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|Serving Size: 1 Serving (616g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 40 (27%)|
|Amt Per Serving||% DV|
|Total Fat 4.4g||6 %|
|Saturated Fat 0.7g||3 %|
|Monounsaturated Fat 2.9g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 0mg||0 %|
|Sodium 161.8mg||6 %|
|Potassium 543.3mg||14 %|
|Total Carbohydrate 26.4g||8 %|
|Dietary Fiber 5.2g||21 %|
|Sugars, other 21.2g|
|Protein 3.8g||5 %|
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Calories per serving: 150
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