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FareShare Gazette Recipes -- January 2010 - R's


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Roasted Broccoli and Tomatoes Over Pasta

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* Exported from MasterCook *

Roasted Broccoli and Tomatoes Over Pasta

Recipe By : Gail Hall
Serving Size : 2 Preparation Time :0:00
Categories : Volume 13-01 Jan 2010

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups broccoli flowerettes -- (1 to 1 1/2 inches)
2 cups diced tomatoes -- (1-inch dice)
1 tablespoon crushed fresh garlic
2 tablespoons extra virgin olive oil -- (2 to 4)
2 tablespoons toasted pine nuts
2 tablespoons grated parmesan cheese
Sea salt and freshly ground pepper -- to taste
250 grams pasta -- (about 1/2 pound)

Preheat oven to 450 F.

In a bowl, toss broccoli, tomatoes and garlic together with 2 tablespoons
of extra virgin olive oil (add more oil to coat vegetables well if
necessary). Spread out on a baking sheet covered with parchment and bake
for 15 to 20 minutes or until vegetables are soft.

In the meantime, cook your pasta. For two servings you will need about 250
grams of pasta.

Bring two litres (2 quarts) of water to a boil. Add 1 teaspoon salt and 1
tablespoon olive oil and pasta. Reduce heat so that water is at a rolling
boil (but doesn't boil over) and stir occasionally. Fresh pasta will take 3
to 5 minutes to cook and dry pasta about 8 to 10. Always cook pasta 'al
dente' or firm to the bite. Drain pasta, place back in the pot, toss with
remaining olive oil, cover and keep warm.

Add the roasted vegetables (and their juices) to the pasta. Toss and re-
heat in the pot if necessary. Adjust seasoning with salt and pepper.

Serve topped with pine nuts and Parmesan cheese.

Yields 2 servings.

Gail comments, "Every day we hear more about the health benefits of eating
fresh food. Food science is discovering that certain food combinations
eaten together are very healthy. One such combination is broccoli and
tomatoes. The health benefits occur whether eaten cold or hot, although
when the tomatoes are eaten hot, they release more lycopene (the compound
that makes tomatoes red and may also fight against cancer particularly
prostate cancer)."

This recipe is shared with permission through the courtesy of the CBC
Radio program Edmonton AM and Gail Hall.
MC format by Hallie. Untried.

Hallie's note: Gail likes to use ingredients that are locally available
whenever possible but since I realize that we have an international
membership so many of the markets, suppliers and brand names she often
mentions in her list of ingredients are not going to be available elsewhere
so I usually omit them. Just remember that by supporting your local
farmers' markets and suppliers you will not only get fresher products you
will be helping your local economy. :)

Contributed to the FareShare Gazette by Hallie; 19 January 2010.

- - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 644 Calories; 18g Fat (24.5% calories from 
fat); 20g Protein; 102g Carbohydrate; 5g Dietary Fiber; 4mg Cholesterol; 118mg 
Sodium. Exchanges: 6 1/2 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 3 Fat.

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