Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 ea Tomato, large, cut in chunks -thinley sliced
1/3 c Olive oil 1/2 lb Fettuccine pasta, fresh,
3 tb Wine vinegar -cooked, drained, tossed
1 tb Basil leaves, fresh -with 1 tb olive oil, and
Salt and fresh ground black -cooled to room temperature
-pepper to taste 2 c Broccoli, broken into small
4 ea Tomatoes, large, peeled -fleurettes and steamed
-seeded and coarsley chopped -until crisply tender
1/2 lb Mushrooms, sliced 1/2 c Scallions, thinly sliced
1 ea Onion, peeled, halved and

Puree tomato, oil, vinegar, and basil in a food processor. Beat in
salt and pepper. Toss puree with chopped tomatoes, mushrooms, and
onion slices. Toss with cooled pasta and broccoli. Sprinkle with
scallion slices and serve.

Source: The Hay Day Cookbook - Sterns/Williams - Atheneum (c)1986
MealMaster Format: Grant Ames - 10/94
Submitted By GRANT AMES On 01-09-95

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