Recipes Included On This Page Roasted Broccoli and Tomatoes Over Pasta Use Your Browser's "Back" Button to Return to This Recipe List
Back to Recipe List	Back to Gail Hall Recipe Index * 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. www.fareshare.net - - - - - - - - - - - - - - - - - - - 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. Back to Gail Hall Recipe Index

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