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Broccoli Sauce for Pasta
Card 1 Front:
BROCCOLI SAUCE FOR PASTA THE WASHINGTON POST
1 bunch fresh broccoli (about 1½ pounds)
½ cup olive oil
1 teaspoon fresh garlic, minced
¼ cup sun-dried tomatoes, julienned
2 tablespoons lemon juice
1 tablespoon minced fresh oregano or parsley,
or 1 teaspoon minced fresh rosemary (optional)
1 pound pasta, cooked
Freshly grated Parmesan to taste
Remove bite-sized florets from the broccoli.
(Save the rest for soup, if you wish.)
Blanch florets in a large quantity of boiling
salted water for about 3 minutes or until bare-
ly tender.
Card 1 Back:
Drain broccoli and rinse in cold water to stop
cooking.
Heat olive oil in a large skillet or sauce-
pan. Add the garlic and stir for a minute or
two over heat. Add broccoli florets, sun-dried
tomatoes, lemon juice and optional fresh herbs
and toss in oil. Add cooked pasta and toss.
Serve broccoli and pasta dish immediately
with freshly grated Parmesan passed separately.
Makes 4-6 servings.
TEST KITCHEN NOTES: Asparagus can be sub-
stituted for the broccoli in the recipe. Cut
the asparagus (preferably thin stalks) into 1½"
diagonal slices. There should be about 4 cups.
Blanch them as you would the broccoli.
---
# Broccoli Sauce for Pasta
*The Washington Post*
*Makes 4–6 servings*
## Ingredients
- 1 bunch fresh broccoli (about 1 1/2 pounds)
- 1/2 cup olive oil
- 1 tsp fresh garlic, minced
- 1/4 cup sun-dried tomatoes, julienned
- 2 Tbsp lemon juice
- 1 Tbsp minced fresh oregano or parsley, or 1 tsp minced fresh rosemary (optional)
- 1 pound pasta, cooked
- Freshly grated Parmesan, to taste
## Instructions
1. Remove bite-sized florets from the broccoli. (Save the rest for soup, if you wish.)
2. Blanch florets in a large quantity of boiling salted water for about 3 minutes or until barely tender.
3. Drain broccoli and rinse in cold water to stop cooking.
4. Heat olive oil in a large skillet or saucepan. Add the garlic and stir for a minute or two over heat.
5. Add broccoli florets, sun-dried tomatoes, lemon juice, and optional fresh herbs and toss in oil.
6. Add cooked pasta and toss.
7. Serve immediately with freshly grated Parmesan passed separately.
## Editor's Notes
- **Test Kitchen Note (from card):** Asparagus can be substituted for the broccoli. Cut asparagus (preferably thin stalks) into 1 1/2" diagonal slices — there should be about 4 cups. Blanch as you would the broccoli. -
Caesar Salad
Card 1 Front:
CAESAR SALAD THE TAMPA TRIBUNE
1 T. red wine vinegar Dash/Worcestershire
1 T. Worcestershire sauce sauce
2 T. Dijon mustard 1 lg. garlic clove
4 cloves garlic, minced sliced
Salt 2 c. ½" bread cubes
Freshly ground black pepper from crusty bread
1 c. + 4 T. olive oil 3 heads romaine,
4 T. freshly squeezed in 2" pieces
lemon juice ½ cup freshly
grated Parmesan
Whisk vinegar, Worcestershire sauce, mustard,
minced garlic, salt and pepper. Slowly whisk
in 1 cup olive oil, drop by drop at first.
Card 1 Back:
When all the oil has been added, whisk in lemon
juice and Worcestershire sauce. Store i refrig-
erator until ready to serve.
Heat 4 tablespoons olive oil in pan. Over
medium heat, saute sliced garlic until lightly
browned, about 2 minutes. Remove with a
slotted spoon. Add bread and cook over medium
heat, stirring often, until golden on all sides,
abut 3-5 minutes. Remove; drain on paper
towels.
Tear romaine into pieces. Place ia large
bowl. Sprinkle with half of the cheese. Add
croutons and toss. Add remaining cheese and
toss. Add dressing; toss and serve.
Calories 409; cholesterol 12 mg, Sodium 392
---
# Caesar Salad
*The Tampa Tribune*
## Ingredients
- 1 Tbsp red wine vinegar
- 1 Tbsp Worcestershire sauce
- 2 Tbsp Dijon mustard
- 4 cloves garlic, minced
- Salt
- Freshly ground black pepper
- 1 cup + 4 Tbsp olive oil (divided)
- 4 Tbsp freshly squeezed lemon juice
- Dash Worcestershire sauce
- 1 large garlic clove, sliced
- 2 cups 1/2" bread cubes from crusty bread
- 3 heads romaine, torn into 2" pieces
- 1/2 cup freshly grated Parmesan
## Instructions
### Dressing
1. Whisk vinegar, Worcestershire sauce, mustard, minced garlic, salt, and pepper together.
2. Slowly whisk in 1 cup olive oil, drop by drop at first.
3. When all the oil has been added, whisk in lemon juice and Worcestershire sauce.
4. Store in refrigerator until ready to serve.
### Croutons
1. Heat 4 Tbsp olive oil in a pan over medium heat.
2. Sauté sliced garlic until lightly browned, about 2 minutes.
3. Remove garlic with a slotted spoon.
4. Add bread cubes and cook over medium heat, stirring often, until golden on all sides, about 3–5 minutes.
5. Remove; drain on paper towels.
### Assembly
1. Tear romaine into pieces and place in a large bowl.
2. Sprinkle with half of the Parmesan cheese.
3. Add croutons and toss.
4. Add remaining cheese and toss.
5. Add dressing, toss, and serve. -
Linguini & Clam Sauce
Linguini & clam Sauce Try This
one! It
8 oz linguine is the Best
3/4 cube lite margarine
2 or 3 garlic cloves minced
1 T minced parsley
2 tsp. lemon juice
pepper
1/4 C white wine
1 Package frozen clams run thru Blender (& Big
Parmeson for top Grazons)
Put all ing except pasta & parmeson in
saucepan & cook Same amt of time as pasta
Back: blank
---
# Linguini & Clam Sauce
## Ingredients
- 8 oz linguine
- 3/4 cube lite margarine (~6 Tbsp)
- 2 or 3 garlic cloves, minced
- 1 Tbsp minced parsley
- 2 tsp lemon juice
- Pepper
- 1/4 cup white wine
- 1 package frozen clams (8 big razor clams), run through blender
- Parmesan, for top
## Instructions
1. Run frozen clams through blender.
2. Put all ingredients except pasta and Parmesan into a saucepan.
3. Cook for the same amount of time as the pasta.
4. Serve sauce over cooked linguine and top with Parmesan. -
Ziti with Creamy Sausage-Zucchini Sauce
ZITI WITH CREAMY SAUSAGE-
ZUCCHINI SAUCE
(Saturday, June 27)
1/2 pound sweet Italian sausages, meat
removed from casings and crumbled
3 tablespoons oil
1 pound zucchini (2 large), cut in
3x1/4-inch sticks
1 tablespoon flour
1 cup milk
1/4 cup grated Parmesan
1 teaspoon basil
Salt and pepper to taste
3 cups (12 ounces) ziti (large-cut
macaroni), cooked and drained
In medium skillet over medium heat
cook sausages in oil until lightly
browned. Remove with slotted spoon; drain
on paper towels. Add zucchini to drippings
and sauté 3 minutes or until crisp-tender.
Remove with slotted spoon to towels with
sausages. Stir flour into drippings in skillet
until smooth, scraping up any browned
bits. Gradually stir in milk; cook and stir
until thickened. Stir in cheese, basil, salt
and pepper. Return sausages and zucchini
to sauce. Cook and stir until hot. Pour over
hot ziti; toss well. Serve immediately. Makes
4 servings. Per serving: 779 cal, 22 g pro,
73 g car, 44 g fat, 50 mg chol WD
Back: blank
---
# Ziti with Creamy Sausage-Zucchini Sauce
*Saturday, June 27*
## Ingredients
- 1/2 pound sweet Italian sausages, meat removed from casings and crumbled
- 3 Tbsp oil
- 1 pound zucchini (2 large), cut in 3x1/4-inch sticks
- 1 Tbsp flour
- 1 cup milk
- 1/4 cup grated Parmesan
- 1 tsp basil
- Salt and pepper to taste
- 3 cups (12 oz) ziti (large-cut macaroni), cooked and drained
## Instructions
1. In a medium skillet over medium heat, cook sausages in oil until lightly browned.
2. Remove with a slotted spoon; drain on paper towels.
3. Add zucchini to drippings and sauté 3 minutes or until crisp-tender.
4. Remove with slotted spoon to paper towels with sausages.
5. Stir flour into drippings in skillet until smooth, scraping up any browned bits.
6. Gradually stir in milk; cook and stir until thickened.
7. Stir in cheese, basil, salt and pepper.
8. Return sausages and zucchini to sauce. Cook and stir until hot.
9. Pour over hot ziti; toss well. Serve immediately.