"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich

Pasta with Broccoli and Tomato Recipe

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This recipe for Pasta with Broccoli and Tomato, by , is from THE BYER FAMILY COOKBOOK , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jeannine Stadtler
Added: Monday, January 16, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1/4 t. salt
3 c. coarsely chopped broccoli florets
2 T. canola oil
1 c. chopped yellow onion
1/2 red bell pepper, seeded and chopped
3 cloves garlic, minced
1 tomato, seeded and chopped
1/2 t. Tony's seasoning
(or 1/4 t. red pepper flakes)
1 lb. dried fusilli, cooked and drained
(or may use 8 oz. for more vegetables)
freshly ground pepper to taste
1/2 c. freshly grated parmesan cheese
plus additional cheeese for serving
2 T. butter or margorine
1/4 c. chopped fresh parsley

Directions:
Directions:
Fill a large sauce pan with water and bring to a boil. Add
salt and broccoli and boil for 3 minutes. Drain and
immerse in cold water to cool completely; drain well.

In a large skillet over medium heat, warm oil. Add onion,
bell pepper, and garlic, and saute 4 minutes. Add
tomato, salt, Tony's and reserved broccoli and saute,
stirring occasionally until vegetables are heated
through, about 3 minutes.

Add pasta, pepper, cheese, butter, and parsley, and
toss gentley. Serve immediately in a warm serving dish
or on warmed individual plates. Pass more parmesan
cheese, if desired.

Number Of Servings:
Number Of Servings:
Serves 4 as side dish.

 

 

 

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