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