Linguine with Wok-Friee Broccoli, Cherry Tomatoes & Crumbly Cheese

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Linguine with Wok-Fried Broccoli, Cherry Tomatoes and Crumbly Cheese

 

Recipe By :Mollie Katzen

Serving Size : 6 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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

1 1/2 pounds broccoli -- tops cut into 1-inch florets, stems shaved

and cut into matchsticks

3 tablespoons olive oil -- (approx)

4 cups small cherry tomatoes

1 teaspoons salt -- (1-1 1/2)

1 cup dry white wine or vegetable broth

3 tablespoons minced garlic

3/4 pound linguine -- (3/4-1)

1 cup crumbled ricotta salata or feta cheese

freshly ground black pepper to taste

 

Put up a kettle of water to boil for the pasta. Meanwhile, heat a medium-large

wok. When it is hot, add about 2 teaspoons of the oil and the broccoli florets.

Salt them lightly, and stir-fry over high heat for about 5 minutes, or until

they are bright green and just tender. Remove to a small bowl and set aside.

Return the wok to the heat.

 

Heat 2 tablespoons of the olive oil, and when it is very hot, add the tomatoes

and 1 teaspoon salt, and stir-fry over high heat for about 5 minutes or until

the tomatoes are wilted. Add the wine or broth and the garlic, and cook for

about 3 minutes. (During this time, put the pasta into the boiling water to

cook.)

 

Add the broccoli stems to the tomatoes, salt lightly, and stir-fry over high

heat until they are just tender (5 minutes or so). Spoon in a little of the

pasta-cooking water if you'd like it to have a little more liquid.

 

Drain the pasta and drizzle it with a little olive oil. Transfer to a serving

platter or large shallow bowl, and spoon the tomato mixture over the top. Add

the cheese and some black pepper, and gently toss everything together, bringing

the pasta up from the bottom as you mix. Taste to correct salt. Serve hot,

garnished with the broccoli florets.

 

S(Mailing Lists):

" Minutemeals <editor on 7 Feb 2001 "

 

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Per Serving (excluding unknown items): 410 Calories; 14g Fat (31.1% calories

from fat); 14g Protein; 53g Carbohydrate; 5g Dietary Fiber; 22mg Cholesterol;

669mg Sodium. Exchanges: 3 Grain(Starch); 1/2 Lean Meat; 2 Vegetable; 2 Fat.

 

NOTES : Katzen notes that feta cheese is saltier than the ricotta salata (a

firm, crumbly form of ricotta); if you use the feta and/or broth instead of

wine, add less salt than called for below, taste and add more salt at the very

end if necessary. She also suggests an optional garnish of sun-dried tomato

pesto.

 

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