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Name: Penne and Broccoli Salad
Prep time: 15 min
Cook time: 30 min
Total time: 15 min
Yield: 4
Cuisine: American
Ingredients: 2 tb Grated Parmesan cheese; To taste; 5 c Broccoli florets; 1/3 c Pine nuts; Black Pepper freshly ground; 1 ts Dried basil; Salt -- to taste; 2/3 c Creamy Garlic Dressing; 1/2 lb Penne; 1 md Tomato -- seeded and cubed

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INGREDIENTS

2 tb Grated Parmesan cheese
To taste
5 c Broccoli florets
1/3 c Pine nuts
Black Pepper ; freshly ground
1 ts Dried basil
Salt -- to taste
2/3 c Creamy Garlic Dressing
1/2 lb Penne
1 md Tomato -- seeded and cubed

Servings

INSTRUCTIONS

Bring a stockpot of water to a boil. Drop in the broccoli and blanch until tender but still crunchy, about 2 minutes. Remove with a slotted spoon and place in a bowl. Rinse under cold running water until chilled. Drain thoroughly, then pat dry with paper towels. Place in a large serving bowl. Cook the penne in the boiling water until al dente. Drain in a colander, then chill under cold water. Drain again, then pat with paper towels to absorb moisture. Place in the bowl with the broccoli. Stir in the tomato, pine nuts, and basil. Mix the dressing with the Parmesan cheese and pour on the salad. Season with salt and pepper. let sit at least 30 minutes before serving. If you are going to wait longer, cover and chill until 30 minutes before serving, then bring to room temperature. Posted to EAT-L Digest - 17 Jun Date: Tue, 18 Jun 1996 08:24:26 -0400 From: Betsy Burtis

NOTES

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Penne and Broccoli Salad

2 tb Grated Parmesan cheese
 To taste
5 c Broccoli florets
1/3 c Pine nuts
 Black Pepper freshly ground
1 ts Dried basil
 Salt -- to taste
2/3 c Creamy Garlic Dressing
1/2 lb Penne
1 md Tomato -- seeded and cubed

Bring a stockpot of water to a boil. Drop in the broccoli and blanch until  tender but still crunchy, about 2 minutes. Remove with a slotted spoon and  place in a bowl. Rinse under cold running water until chilled. Drain  thoroughly, then pat dry with paper towels. Place in a large serving bowl.    Cook the penne in the boiling water until al dente. Drain in a colander,  then chill under cold water. Drain again, then pat with paper towels to  absorb moisture. Place in the bowl with the broccoli.    Stir in the tomato, pine nuts, and basil. Mix the dressing with the  Parmesan cheese and pour on the salad. Season with salt and pepper. let sit  at least 30 minutes before serving. If you are going to wait longer, cover  and chill until 30 minutes before serving, then bring to room temperature.    Posted to EAT-L Digest - 17 Jun    Date:    Tue, 18 Jun 1996 08:24:26 -0400    From:    Betsy Burtis <BuddoB@AOL.COM>

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Nutrition

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Serving Size: 1 Serving (349g)
Recipe Makes: 4 Servings

Calories: 339
Calories from Fat: 94 (28%)

Amt Per Serving		% DV

	Total Fat 10.5g	14 %
	Saturated Fat 1.1g	6 %
	Monounsaturated Fat 2.4g
	Polyunsanturated Fat 4.5g
Cholesterol 42.3mg		13 %
Sodium 169.9mg		6 %
Potassium 1060.8mg		28 %
Total Carbohydrate 50.9g		15 %
	Dietary Fiber 7.8g	31 %
	Sugars, other 43.1g
Protein 16.4g		23 %
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: 339

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