Lacto/Vegan(Veggie Life)Broccoli and Walnut Penne

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Broccoli and Walnut Penne

 

Recipe By :

Serving Size : 4 Preparation Time :0:00

Categories : Pasta

 

Amount Measure Ingredient -- Preparation Method

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12 ounces penne or other tubular pasta

4 cups broccoli florets

1/2 pound mushrooms, sliced

6 large cloves garlic, minced

2 tablespoons olive oil

1 cup tomato sauce

2 tablespoons fresh oregano, or 2 teaspoons dried

1 tablespoon fresh thyme, or 1 teaspoon dried

salt and pepper, to taste

Parmesan cheese or vegan equivalent

(optional)

1/3 cup chopped walnuts, preferably toasted

 

Set a large pot of water to boil. Cook pasta according to manufacturer's

instructions. Drain and set aside.

 

In a large pot with a steamer insert, steam broccoli over boiling water until

tender-crisp, about 3 minutes. Rinse under cold water to stop cooking, drain,

and set aside.

 

In a large, heavy skillet over medium-high heat, saute mushrooms and garlic in

oil until mushrooms are tender, about 4 minutes. Stir in tomato sauce, oregano,

and thyme, and bring to a boil.

 

Add pasta and broccoli to skillet, tossing gently to coat with sauce. Cook for

3 to 4 minutes over medium heat, just to heat through. Add salt and pepper to

taste. Transfer to a large serving bowl. Toss with cheese, if desired, and

sprinkle with walnuts.

 

Description:

" Lacto/Vegan "

Source:

" Veggie Life, Spring, 2001, 37 "

 

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Per Serving (excluding unknown items): 99 Calories; 7g Fat (58.7% calories from

fat); 3g Protein; 8g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 390mg

Sodium. Exchanges: 1 1/2 Vegetable; 1 1/2 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0