PASTA WITH BROCCOLI IN SWEET TOMATO SAUCE
4 cups broccoli florets (1 med. head)
1 Tbsp. olive oil
2 cloves garlic, minced
4 large ripe tomatoes, peeled, cored, chopped. or 1 large can low-sodium tomatoes, chopped with their juice.
2 Tbsp. golden raisins, chopped
1/8 tsp cayenne pepper
1 1/2 Tbsp. whole pine nuts or chopped almonds
6 oz. spaghetti or linguine
2 Tbsp. minced parsley
In a large saucepan, cook the broccoli in boiling water to cover, until just tender, 2-3 mins. Rinse under cold running water, drain and set aside.
In another large saucepan, heat the olive oil over low heat for 30 seconds; add the garlic and cook until golden, about 3 minutes. Add the tomatoes, raisins and cayenne and simmer uncovered for 15 mins. add the pine nuts and simmer 5 mins. longer.Meanwhile, cook the pasta according to package, omitting salt.
Drain well and place in a large heated bowl. Add the cooked broccoli to the warm tomato sauce, tossing to heat through. Pour over the pasta and sprinkle with the parsley. Serves 4
Per serving: calories-300, saturated fat-1g,total fat-6g,sodium 50mg.
BERMUDA ONION RINGS
2 tsp. unsalted margarine
1 large bermuda onion, sliced 1" thick
1 tsp. flour
1/4 cup plain low-fat yogurt
2 tsp. snipped fresh dill
1/4 tsp. paprika
In a 12" non-stick skillet, melt the margarine over low heat, add the onion and cook covered, until soft and transparent- about 25 mins. Uncover, stir in the flour and cook for 1 min.. add the yogurt, dill and paprika and cook 1 min. longer or until just through. Be careful not to let the sauce boil or it will curdle. Serves 4
Per serving, calories-68, total fat-2g., saturated fat-0, cholesterol-1mg, sodium-35mg.
Deb, when I made the original list for you I was looking for titles that sounded good. This recipe is not really what I thought it was and probably not what you thought either, sorry.
I'm going to take a break now to work on dinner, I'll do some more tonight or tomorrow.
1/4 tsp.
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