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Name: Broccoli Sauce for Pasta
Prep time: 30 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 3/4 lb To 1 lb fettucine; OPTIONAL; Softened in hot water,sliced; Softened in hot water,choppd; 2 c Water; 5 To 6 sun dried tomatoes,; 1 lg Red or yellow bell pepper; 2 c Cherry tomatoes; 2 1/2 tb olive oil; Extra olive oil for pasta; Toasted pine nuts for top; 2 c Onions chopped; 1 1/2 lb Broccoli, in 1 inch pieces; 5 To 6 dried black mushrooms,; Parmesan; 1 ts Salt; 2 tb Flour; Fresh ground black pepper; 1/2 c Nicoise olives; OPTIONAL ADDITIONS; 6 lg Garlic minced

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INGREDIENTS

3/4 lb To 1 lb fettucine
OPTIONAL
Softened in hot water,sliced
Softened in hot water,choppd
2 c Water
5 To 6 sun dried tomatoes,
1 lg Red or yellow bell pepper
2 c Cherry tomatoes
2 1/2 tb olive oil
Extra olive oil for pasta
Toasted pine nuts for top
2 c Onions ; chopped
1 1/2 lb Broccoli, in 1 inch pieces
5 To 6 dried black mushrooms,
Parmesan
1 ts Salt
2 tb Flour
Fresh ground black pepper
1/2 c Nicoise olives
OPTIONAL ADDITIONS
6 lg Garlic ; minced

Servings

INSTRUCTIONS

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 on Mar 18, 1998

NOTES

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Broccoli Sauce for Pasta

3/4 lb To 1 lb fettucine 
  OPTIONAL 
  Softened in hot water,sliced 
  Softened in hot water,choppd 
2 c Water 
5  To 6 sun dried tomatoes, 
1 lg Red or yellow bell pepper 
2 c Cherry tomatoes 
2 1/2 tb olive oil 
  Extra olive oil for pasta 
  Toasted pine nuts for top 
2 c Onions chopped
1 1/2 lb Broccoli, in 1 inch pieces 
5  To 6 dried black mushrooms, 
  Parmesan 
1 ts Salt 
2 tb Flour 
  Fresh ground black pepper 
1/2 c Nicoise olives 
  OPTIONAL ADDITIONS 
6 lg Garlic minced

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 <GramWag@aol.com> on Mar 18, 1998

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Nutrition

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Serving Size: 1 Serving (616g)
Recipe Makes: 4 Servings

Calories: 150
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 %
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: 150

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