Hi, I'm new, plus a one-dish-meal recipe

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This recipe is wonderful, as good as it gets; enjoy!

 

Barbara

 

* Exported from MasterCook *

 

Whole Wheat Penne with masses of broccoli, green olives and pine nuts

 

Recipe By :Deborah Madison

Serving Size : 4 Preparation Time :0:00

Categories : Chap:Main Dishes Chap:One Dish Meals

Diet:Vegan Diet:Vegetarian

Ing:Nuts Ing:Pasta

Ing:Vegetables

 

Amount Measure Ingredient -- Preparation Method

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

2 large onions -- cut into 1/2 " dice

4 teaspoons olive oil -- plus extra for the pasta

2 garlic cloves -- finely chopped

1/2 cup pine nuts -- toasted in a dry skillet

3/4 cup pitted green olives -- roughly chopped

1/3 cup chopped marjoram or oregano

sea salt and freshly ground black pepper

2 pounds broccoli -- cut into small florets, stems peeled and

diced

1/2 pound whole wheat penne, snails or shells -- (3/4 to 1 lb)

parmesan cheese -- for the table

2 teaspoons anchovy paste -- or 4-6 anchovies, mashed (optional)

 

Cook the onions in the oil in a wide skillet over medium-low heat, stirring

occasionally. When they're golden, after 30 minutes or so, add the garlic, pine

nuts, olives, and marjoram and turn the heat to low. Taste for salt and season

with pepper.

 

Bring a large pot of water to a boil, add salt, then throw in the broccoli

florets and stems and cook just until they're tender but retain a little bite,

about 5 minutes. Scoop them out and add them to the pan with the onions, along

with a little of the water.

 

Add the pasta to the boiling water. When it's done, drain it into a colander,

then return it to the pot and toss it with additional olive oil to taste, salt

and pepper. Divide among heated pasta bowls, then cover with the vegetables.

Pass the cheese at the table for those who wish it.

 

Source:

" Vegetarian Suppers from Deborah Madison's Kitchen, p. 56 "

Copyright:

" 2005 Deborah Madison "

Ratings : Goodness 10

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

Per Serving (excluding unknown items): 435 Calories; 18g Fat (33.8% calories

from fat); 18g Protein; 60g Carbohydrate; 12g Dietary Fiber; 0mg Cholesterol;

266mg Sodium. Exchanges: 3 Grain(Starch); 1/2 Lean Meat; 2 1/2 Vegetable; 0

Fruit; 3 Fat.

 

Suggested Wine: Zinfandel or Pinot Gris

 

NOTES : 7.8 points; complexity 3-6-7=16

 

" The caramelized onions, pine nuts and green olives offer the lively assertive

flavors that go so well with broccoli. If you eat anchovies, mash 5 or 6 into

the onions once they've colored up --they boost the sazvor of this dish

amazingly. Without anchovies or the final grating of Parmesan cheese, this dish

is vegan. " -- Madison

 

Excellent; did use anchovy paste. 7/22/05 BJZ

 

Nutr. Assoc. : 0 0 0 0 0 3390 0 0 26189 0 0

 

Barbara Zanzig Kirkland, WA, USA

hertz http://www.isomedia.com/homes/hertz/

" You must be the change you want to see in the world. " -- Mahatma Gandhi

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