MMMMM----- Recipe via Meal-Master (tm) v8.02
  
       Title: Rigatoni Con Pomodoro E Broccoli
  Categories: Vegetarian, Vegan, Pasta
       Yield: 10 servings
  
       1 bn Fresh broccoli; cleaned and
            -cut into bite-sized pieces
     3/8 c  Olive oil
            Salt and pepper to taste
            Vegetable oil
       1 lb Rigatoni; preferably Italian
 
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     5/8 tb Garlic; coarsely chopped
     3/8 c  Fresh basil; chopped
     1/4 c  Italian parsley; chopped
       1 c  Fresh tomatoes; chopped
     1/8 c  Olive oil
       1 bn Whole scallions; thinly
            -sliced
       3    Ripe tomatoes at room
            -temperature; cut into bite-
            -sized pieces
  
    Boil the broccoli for about 5 mintues, until al dente--do not
   overcook. Drain, place in large bowls and allow to cool. Pour 1/2 of
   the olive oil over the broccoli and add salt and pepper.
   
    Cook pasta in boiling, salted water, with one tbs of vegetable. oil.
   Stir often with a fork or spoon long enough to reach the bottom of
   the pot.
   
    When cooked a little firmer than al dente, drain the pasta well and
   allow to cool in wide serving bowls.
    Pour the rest of the olive oil over the pasta, add salt and pepper
   and mix so that it does not stick.
   
    Make the sauce: blend the garlic, basil, parsley, chopped tomatoes
   and oils in a food processor. When the pasta and broccoli are cool,
   gently mix togehter (it’s easier to do with your hands). Add
   scallions and mix with the pasta and broccoli. Add the sauce and
   gently mix. Add 1/2 cup of parsley and the tomatoes.
    Check for salt. Do not refrigerate but serve at room temperature.
   
    The components of this recipe may be made ahead of time--the pasta
   cooked in the morning; and dressed just with the olive oil, the sauce
   made, and the vegetables prepared. It is best to blanch the broccoli,
   however, just a little before mixing together so it keeps its
   freshness.
   
    Recipe from LaTosca Restaurant, Dallas, Texas/MM by DEEANNE
  
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