Tuesday, February 17, 2009


(from Neal Barnard's Food for Life, page 261)

"Perfect for a light supper on a hot summer evening. Serve with a crisp green salad."

12 oz. pasta (fettuccine, linguine, or other)
1/2 t. salt (for boiling pasta - additional salt to season tomatoes and broccoli is optional)
1 lb. broccoli
3 large garlic cloves, finely chopped
1/4 t. dried red pepper flakes, or a pinch of cayenne
2 T. pine nuts
1 T. olive oil
1 28-oz. can chopped tomatoes(can be pulsed in blender to eliminate chunks)

• Begin heating water for pasta in a large kettle. When water is boiling add the pasta, along with the salt, and cook until just tender. Drain.

• Break or cut broccoli into florets, and slice stems into rounds. Steam over boiling water until just tender, about 3 minutes. Set aside.

• Saute garlic, red pepper flakes, and pine nuts in olive oil in a large skillet for 1 minute, then add tomatoes and cook over medium heat 5 to 10 minutes. Stir in the cooked broccoli. Season with salt as needed.

• Serve over cooked pasta.

• Serves 4.

1 comment:

Rebekah said...

had this tonight. it was good, but i wanted more pine nuts in every bite. next time i'll add way more than 2 T.