Title

Broccoli Sauce for Pasta

Subject

broccoli

olive oil

garlic

sun-dried tomatoes

lemon juice

oregano

parsley

rosemary

pasta

parmesan

Description

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.

Source

RCA0008 - Florida Collection of Typed Cards (eBay)

Date

1980s

Rights

Personal/Family

Format

Clipped recipe

Identifier

RCA0008-20260621-0123

Coverage

Florida, US