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Pasta & Broccoli 1
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1 lg Broccoli bunch, with at least 4 ste
Coarse-grained salt
1 lb Cavatappi or fusilli
2 lg Garlic cloves
3/4 c Olive oil
Salt
Freshly ground pepper
3/4 ts Dried red pepper flakes
4 tb Capers, packed in wine vinegar, dra
20 lg Sprigs Italian parsley, leaves only
This is Bugialli's version of the dish, which I liked the best of the
half-dozen I tried.
Clean broccoli, discarding tough bottom stems, and separate stems from
florets. Place in 2 bowls of cold water 30 minutes.
Bring large pot of cold water to boil. Add coarse salt to taste, the
add pasta and immediately afterward, broccoli stems. Pasta should be
cooked al dente, 9-12 minutes. About 2 minutes after adding stems,
add florets.
Meanwhile, mince garlic. Place oil in small saucepan over medium
heat. When oil is warm, add garlic and saute until lightly golden,
about 1 minute. Season to taste with salt, pepper and red pepper
flakes. Add capers and saute 2 more minutes. By that time, pasta and
broccoli should be cooked.
Drain contents of stockpot. Transfer to large warmed serving dish.
Pour sauce over and mix well. Sprinkle parsley over and serve
immediately. Makes 4-6 servings.
Each of 4 servings contains about: 825 calories; 374 milligrams
sodium; 0 cholesterol; 43 grams fat; 95 grams carbohydrates; 19 grams
protein; 2.1 grams fiber.
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 240 Calories; 27g Fat (99.4%
calories from fat); trace Protein; trace Carbohydrate; trace Dietary
Fiber;
0mg Cholesterol; trace Sodium. Exchanges: 0 Vegetable; 5 1/2 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0
Yield: 6 servings
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