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| Recipe created by: William Anatooskin |
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Here's a quick, easy and flavorful broccoli dish sure to please even
non-broccoli lovers! Boiled with the pasta during its final minute of
cooking, the barely blanched broccoli is then tossed with a tasty
medley of stir-fried vegetables in a lemon infused broth-magically
creating a delicious new flavor combination.
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| 1 tablespoon olive oil |
| 2 garlic cloves, minced |
| 1/2 red onion, thinly sliced |
| 3 cups mushrooms, sliced |
| 1 1/2 cups vegetable stock |
| 2 large tomatoes, diced |
| 1 teaspoon oregano, crushed |
| 1/4 - 1/2 teaspoon red pepper flakes (to taste) |
| 3/4 teaspoon finely grated lemon zest |
| 1 bunch fresh spinach leaves, stems trimmed |
| 4 cups broccoli florets |
| 1/4 cup freshly grated Parmesan |
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| 1. |
Prepare vegetables as specified.
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| 2. |
Grate lemon zest.
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| 1. |
Heat olive oil in a large pot over high heat. Add garlic
and saut? 30 seconds, stirring constantly. Immediately
add onion and saut? 2 minutes, stirring constantly.
Immediately add mushrooms and saut? 5 minutes, or until
lightly browned, stirring constantly.
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| 2. |
Deglaze pot with ? cup stock. Add tomatoes, oregano,
pepper flakes and remaining stock. Reduce heat to medium-low
and simmer 10 minutes, stirring occasionally.
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| 3. |
Stir in lemon zest and spinach. Cover and cook 2 minutes, or
until spinach wilts.
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| 4. |
Meanwhile, cook pasta in plenty of rapidly boiling salted
water for 1 minute less than the specified cooking time.
At this point, add broccoli directly to pasta and cook
both together for the final minute.
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| 5. |
Drain pasta and broccoli combination and add to sauce.
Toss all ingredients together, season to taste with salt
and pepper if desired, and heat through 1-2 minutes.
Transfer to a large pre-heated serving bowl, or serve
immediately straight from the pot, sprinkling Parmesan
over each serving at the table.
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| Chardonnay | Dry, medium to full-bodied Chardonnay with minimal oak |
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(per serving) |
| 4 oz |
| 348 |
| 17.0% |
| 6.9 g |
| 1.7 g |
| 4 g |
| 174 mg |
| 59 g |
| 8.2 g |
| 17 g |
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If you prefer brothy pasta dishes, increase the amount of
stock accordingly and serve with crusty bread for dipping.
For a more substantial non-vegetarian entree, substitute
fat-free chicken stock for the vegetable stock and add
bite-size pieces of cooked skinless chicken breast to the
sauce just before adding the pasta and broccoli.
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