RECIPE: Rotini With Broccoli & Tomatoes

[Guest guest]

This recipe is adapted from one by Jennifer Raymond in Neal BarnardÕs _Eat

Right, Live

Longer_ (1995), p. 318. The original served twice the number of people, had

less roasted

red pepper, proportionately, and contained tahini and olive oil. (I am

experimenting with

cutting all oils out of all recipes right now.) The cooking instructions are

changed to allow

for no oil and for my hang-up about keeping fresh tomatoes actually tasting

fresh

 

It was the first time I made this exact recipe, and I was surprised at how our

lunch turned

out - so was my dh, who was delighted too! LOL So here ya go -

 

ROTINI WITH BROCCOLI & TOMATOES

 

Serves 3 or 4.

 

6 ounces rotini pasta (I used the tricolour kind, because I wanted to make it

pretty)

2-3 large garlic cloves, very finely minced

1/4 tsp crushed red chilies (or more to taste)

Abt. 3/4 pound broccoli (half a bunch), cut into florets

Abt. 2 large tomatoes, diced (my single tomato weighed in at ca.12 ounces)

1 cup cooked chickpeas/garbanzo beans (if you use canned, save the liquid)

1/3 cup roasted red peppers (mine from a jar purchased for the recipe)

1-1/2 Tbsp lemon juice

1/4 tsp (or to taste) freshly ground black pepper

salt to taste

 

Prepare your Vegetables.

 

Put the water on for the pasta and then cook it according to package

instructions. Drain

and set aside.

 

Meanwhile, in a skillet set over medium-high heat, add the broccoli, garlic and

chile flakes

with abt 1/3 cup of water, mix very well to coat the broccoli with the flavours,

reduce heat

a bit and cover. Steam for around 3 minutes or until the broccoli is _just_

tender, no more.

 

Meanwhile, while the pasta is cooking and the broccoli is steaming, puree the

garbanzos,

red peppers and lemon juice in a blender until smooth, adding a little water (or

reserved

bean liquid from the can) if needed to make it possible to blend properly. It

will be a

delightful pinkish colour! Set aside.

 

When the broccoli is done, remove it from pan and set aside.

 

Add the tomatoes to the pan with a couple of Tbsp water, cover and cook around 4

or 5

minutes.

 

Add the broccoli to the tomatoes and stir very well, carefully reheating the

broccoli but not

letting it overcook. Broccoli should be still a little resistant rather than

soft.

 

Stir the garbanzo mixture into the cooked pasta. Spread the coated pasta on a

serving dish

and sprinkle with pepper. Add the broccoli-tomato mixture to the top.

 

Serve NOW! Just delicious, I promise!

 

Oh, and the original, with a couple of Tbsp of olive oil and 3 Tbsp tahini (in

double the

above recipe - not much fat at all), was said to have 122 calories per cup and a

half of the

finished dish. I didn't bother measuring my portion

 

Love, Pat