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Broccoli Or Asparagus Sauce for Pasta Recipe

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This recipe for Broccoli Or Asparagus Sauce for Pasta, by , is from Cookin' With June Bug, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Linda Vilcone
Added: Friday, April 8, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 bunch fresh broccoli (1-1/2 lbs.)
or 1-1/2 lbs. asparagus
1/2 C. olive oil
1 tsp. fresh garlic, minced
1/4 C. sundried tomatoes, julienned
2 T. lemon juice
1 T. minced fresh oregano or parsley or 1 tsp. minced fresh rosemary (optional)
1 lb. pasta cooked "al dente"
Parmesan cheese

Directions:
Directions:
Remove bite-sized florets from the broccoli. Blanch florets in large quantity of boiling, salted water for about 3 mins. or until barely tender. Drain and rinse in cold water to stop cooking. Heat olive oil in large skillet or saucepan. Add the garlic and stir for a minute or two over medium heat. Add broccoli florets, sun-dried tomatoes, lemon juice and optional fresh herbs and toss in oil. Add fresh pasta and toss. Serve immediately with parmesan cheese.

To use asparagus instead of broccoli: cut asparagus into 1-1/2 inch diagonal pieces -- preferably thin-stalked asparagus -- asparagus should measure about 4 cups raw -- blanch as for broccoli.

 

 

 

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