Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 bn Broccoli rabe (1 lbs each) -minced)
-ends tripped off and cut 4 T Water
-across into 1 inch peices 1/2 t Dried red pepper flakes
1 lb Penne or whole wheat pasta 2 t Fresh lemon juice
4 t Veggie stock 2 t Salt
6 T Raisins -freshly ground pepper
8 Cloves garlic (peeled and

Bring a large pot of lightly salted water to the boil. Add the
broccoli and blanch for 1 minute. Drain and pat dry. Bring another
large pot of slated water to the boil. Add pasta and cook until al
dente.

Meanwhile, heat 2 teaspoons of the veggie stock in a large nonstick
skillet over med. heat. Add the raisins and cooks, tossing
frequently, until lightly "toasted". Add the garlic and cook,
stirring constantly for 30 seconds. Add the broccoli, the water and
the red pepper and cook until tender (about 5 min)

Drain the pasta and add teh broccoli, the remaining veggie stock, the
lemon juice, salt and peeper to taste. Toss combine. Divide about 4
plates and serve

(adapted from the NYT Magazine, March 20 1994)

(adapted from a NYT article by Molly O'Neill) Posted by
remainnlgt#aol.com to Fatfree
From Fatfree Digest April-May 1994, Formatting by Sue Smith (using
MMCONV)

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