Broccoli Sauce with Pasta Twists
Yield
4 servingsPrep
15 minCook
20 minReady
40 minLow Cholesterol, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
broccoli florets
cut in pieces |
|
| 2 | tablespoons |
onions
chopped |
|
| 2 | each |
garlic cloves
minced |
|
| 1 | cup |
mushrooms
sliced |
|
| 2 | cups |
stock
|
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
black pepper
to taste |
*
|
| ½ | pound |
pasta, twist
tricolor, cooked according to directions |
* |
| 12 | ounces |
evaporated milk
skim |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
broccoli florets
cut in pieces |
|
| 3E+1 | ml |
onions
chopped |
|
| 2 | each |
garlic cloves
minced |
|
| 237 | ml |
mushrooms
sliced |
|
| 473 | ml |
stock
|
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
black pepper
to taste |
*
|
| 226.8 | g |
pasta, twist
tricolor, cooked according to directions |
* |
| 346.8 | ml/g |
evaporated milk
skim |
|
Directions
Put twists on to boil and sauté all the first 4 ingredients in the broth(add a little broth at a time) until tender about ten minutes.
Cover a few minutes at the end of cooking.
Put can of skim milk in a blender with the 2 tablespoons of flour, slowly add that to the cooked vegetables and broth, stirring constantly until thickened.
Pour over the twists.
