PASTA DAY: Vermicelli With Broccoli, Raisins, And Pine Nuts

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* Exported from MasterCook *

 

Vermicelli With Broccoli, Raisins, And Pine Nuts

 

Recipe By : Pasta East to West by Nava Atlas, page 151

Serving Size : 4 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Pasta, Couscous, Etc.

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

10 ounces vermicelli -- (thin spaghetti)

up to 12 ounces

1 tablespoon extra-virgin olive oil

1 large red onion -- chopped

2 medium broccoli bunches

cut into bite-size pieces

3/4 cup vegetable stock or water

1/2 cup dark raisins

3 tablespoons minced fresh parsley

3 tablespoons toasted pine nuts

Salt and freshly ground black pepper

Grated fresh Parmesan cheese -- optional

 

4 to 6 servings

 

Try this with Chickpea Salad with Roasted Red Peppers, Tomatoes, and Basil

(see separate recipe).

 

Cook the pasta in plenty of rapidly simmering water until al dente, then drain.

 

Meanwhile, heat the oil in an extra-wide skillet or a stir-fry pan. Add

the onion and sauté over medium-Low heat until golden, about 8

minutes. Add the broccoli and 1/2 cup of the vegetable stock. Cover and

cook until the broccoli is bright green and tender-crisp. Lift the cover

to stir occasionally.

 

Combine the vermicelli with the broccoli-onion mixture in a large serving

bowl, and toss together. Stir in the raisins, parsley and pine

nuts. Season to taste with salt and pepper, and toss well. Serve at once,

passing around Parmesan cheese for topping, if desired.

 

Calories: 217, Carbohydrate: 35g, Total Fat: 6g, Cholesterol: 0g, Protein:

6g, Sodium: 65mg

 

 

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