Email to Mand      

Recipe Categories: gijane's HOME PAGEAPPETIZERS BABYFOOD BAKING BBQ BEAUTYMAKEUP BEVERAGES BOOZE BREAD BREAKFAST BRITISH CAKESandPIES CANDY CASSEROLES CELEBRITY CHILI2 CHILLI COOKIES COOKINGTIPS COPYCAT CROCKPOT DESSERTS EGGLESS EGGS ETHNIC FISHandSEAFOOD FOODHISTORY FRUIT GAME HISTORICAL HOLIDAYS HOUSEHOLD Humor ITALIAN JAMSandJELLIES KIDS LowCarb4Sean LOWFAT MAFIARECIPES MARINADES MEATS MICROWAVE PASTA PASTRIES PETS PICKLES PIZZA POULTRY RAMEN-NOODLES RICE ROCCODISPIRITO SALADandDRESSING SALSA SANDWICHES SAUCES SideDishes SNACKS SOUPSandSTEWS TAILGATE VEGAN VEGETABLES VEGETARIAN WINGS

Adirondack Falling Leaves Pasta Bowl




Source of Recipe


the web


List of Ingredients




1 bunch broccoli, small florets only
½ cup sundried tomatoes,soaked in boiling water to rehydrate, then cut into 1/8 inch strips
1 bunch scallions cut into ½ inch pieces, including green tops
½ cup dry white wine
1/3 cup extra virgin olive oil, or more, to taste
Salt
6 garlic cloves, or more,to taste
½ pound penne pasta


Recipe



Add olive oil to saute pan or wok, and heat. Add garlic and fry briefly, being careful not to brown. Add scallions and stir fry until wilted. Add soaked sundried tomatoes to wok and then when they are heated through, add the white wine and cook until it isnearly evaporated. Add salt if desired.

Boil salted water in a large pot and cook the penne or other similar pasta for five minutes. Add to the pasta the broccoli and continue cooking for three more minutes. Drain thepasta and broccoli.

Pour the pasta/broccoli into a large bowl, then add the scallion mixture to it. Serve with lots of grated Parmesan cheese!