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Name: Fusilli with Broccoli and Sun-Dried Tomatoes
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: 3 bn Broccoli (about 1 to 1-1/4; 3 tb Chopped sun-dried tomates; 1/4 c olive oil; 3/4 c Parmesan cheese (fresh is; 1 lb Fusilli (corkscrew pasta); 1/2 ts Salt; 1/4 ts Red pepper flakes; 4 Garlic minced

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INGREDIENTS

3 bn Broccoli (about 1 to 1-1/4
3 tb Chopped sun-dried tomates
1/4 c olive oil
3/4 c Parmesan cheese (fresh is
1 lb Fusilli (corkscrew pasta)
1/2 ts Salt
1/4 ts Red pepper flakes
4 Garlic ; minced

INSTRUCTIONS

Trim the bottom inch and tough outer skins of the broccoli stalks with sharp paring knife or vegetable peeler. Divide florets from stalks and thinly slice the stalks across the width into disks the width of a nickel. Trim florets into individual bit-size pieces. Bring large pot of water to boil and cook broccoli for 1 min after water returns to boil. Drain in colander, rinse with cold tap water and set aside to drain on paper towels. Bring another pot of water to boil. Cook pasta until al dente. Drain. Meanwhile, heat oil in large saute pan over mod heat. Saute the garlic until aroma is released. Add broccoli, red pepper flakes, and salt. Lower heat and cook, stirring frequently, unti broccoli is evenly heated but still crisp (about 7 min.) Stir in sun-dried tomatoes and cook additional 3 min. Transfer pasta to the saute pan with the broccoli mixture. With heat turned low, toss to combine. Add the parmesan, toss again, and serve. Pass additional grated parmesan at the table. Posted to rec.food.recipes by dpmiller@mcs.com (April) on 1995, .

NOTES

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Fusilli with Broccoli and Sun-Dried Tomatoes

3 bn Broccoli (about 1 to 1-1/4
3 tb Chopped sun-dried tomates
1/4 c olive oil
3/4 c Parmesan cheese (fresh is
1 lb Fusilli (corkscrew pasta)
1/2 ts Salt
1/4 ts Red pepper flakes
4 Garlic minced

Trim the bottom inch and tough outer skins of the broccoli stalks with  sharp paring knife or vegetable peeler. Divide florets from stalks and  thinly slice the stalks across the width into disks the width of a nickel.  Trim florets into individual bit-size pieces.    Bring large pot of water to boil and cook broccoli for 1 min after water  returns to boil. Drain in colander, rinse with cold tap water and set aside  to drain on paper towels.    Bring another pot of water to boil. Cook pasta until al dente. Drain.    Meanwhile, heat oil in large saute pan over mod heat. Saute the garlic  until aroma is released. Add broccoli, red pepper flakes, and salt. Lower  heat and cook, stirring frequently, unti broccoli is evenly heated but  still crisp (about 7 min.)    Stir in sun-dried tomatoes and cook additional 3 min.    Transfer pasta to the saute pan with the broccoli mixture. With heat turned  low, toss to combine. Add the parmesan, toss again, and serve.    Pass additional grated parmesan at the table.    Posted to rec.food.recipes by dpmiller@mcs.com (April) on 1995, .

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Nutrition

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Serving Size: 1 Serving (482g)
Recipe Makes: 1 Servings

Calories: 145
Calories from Fat: 123 (85%)

Amt Per Serving		% DV

	Total Fat 13.7g	18 %
	Saturated Fat 1.9g	10 %
	Monounsaturated Fat 9.9g
	Polyunsanturated Fat 1.5g
Cholesterol 0mg		0 %
Sodium 3.6mg		0 %
Potassium 87.2mg		2 %
Total Carbohydrate 5.9g		2 %
	Dietary Fiber 1.1g	4 %
	Sugars, other 4.9g
Protein 1.1g		2 %
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: 145

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