"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

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.

Jeannine Stadtler
Added: Monday, January 16, 2006


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

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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