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      RECIPE TITLE "Lemon Broccoli Penne" Author: Uncle Bill, Canada

    yields4 servings time30 mins difficultymoderate

      RECIPE INGREDIENTS

    • 1/2 lb. plain dried penne
    • 1 Tbsp. olive oil
    • 2 large garlic cloves, minced
    • 1/2 medium red onion, thinly sliced
    • 3 cups sliced fresh mushrooms
    • 1 1/2 cups vegetable broth
    • 2 large tomatoes, diced
    • 1 tsp. dried oregano
    • 1/2 tsp. red hot pepper flakes
    • 1 tsp. lemon zest
    • 1 bunch fresh spinach leaves
    • 4 cups broccoli florets
    • 1/4 tsp. black pepper

      RECIPE METHOD

    1. In a large frying pan, heat olive oil over high heat. Add garlic and saute' for 30 seconds, stirring constantly.
    2. Immediately add onion and saute' for 2 minutes, stirring constantly.
    3. Add mushrooms and saute' for 5 minutes or until lightly browned, stirring occasionally.
    4. In a medium size cooking pot, add vegetable broth, tomatoes, oregano, pepper flakes and cooked onion/mushroom mixture. Bring to boil, reduce heat to medium-low and simmer for 10 minutes, stirring occasionally.
    5. Stir in lemon zest and then the spinach. Cover and cook for 2 minutes, or until spinach wilts.
    6. Meanwhile, cook the penne pasta in plently of rapidly boiling water for 1 minute less than the specified cooking time, about 12 to 14 minutes.
    7. At this point, add the broccoli florets directly to the pasta and cook both together for the final minute. Drain pasta and broccoli combination and add to the sauce pot.
    8. Thoroughly toss all ingredients together, season to taste and allow to heat through for several minutes. Transfer to a large serving bowl, or serve immediately straight from the pot.
    9. Sprinkle Parmesan cheese over each serving at the table if desired.

      Nutrient Analysis per serving: Calories: 314, Grams Fat: 6, Mg Cholesterol 0, Mg Sodium: 50, Cal/Fat% 17. Note: Each tablespoon of Parmesan cheese will add 29 Calories, 2 grams Fat, 5 Mg Cholesterol, 116 Mg Sodium.

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