Recipe - Penne And Broccoli

1 pound Penne pasta
2 tablespoon Canola oil
One half cup Chopped onion
2 cup Broccoli, coarsely chopped
2 Tomatoes, peeled, seeded and
chopped
2 Scallions, minced
2 tablespoon Unbleached flour
2 cup Milk or soy milk
1 tablespoon Chopped capers
1 cup Grated soy Parmesan cheese
1 tablespoon Olive oil
S & p to taste

Adapted from 366 Simply Delicious DairyFree Recipes by Robin Robertson

Heat the canola oil in a large skillet over medium heat. Add the onion and
scallions and cook until softened, about 5 minutes. Add the four and cook,
stirring, for 2 minutes. Slowly add the milk, stirring constantly, to make
a smooth sauce. Add the tomatoes and capers and cook 2 minutes, stirring.
Season with s & p to taste. Remove the sauce from the heat and keep warm.

Bring a large pot of salted water to boil over high heat. Add the broccoli
and cook three to four minutes. Remove with a slotted spoon and drain well.
Transfer the cooked broccoli to a larage bowl. Cook the pasta in the
boiling salted water until tender. Drain.

Add the cooked pasta to the broccoli in the bowl, along with the soy cheese
and olive oil. Toss to blend. Add the sauce and toss gently. Season to
taste. Serve immediately. Posted to JEWISHFOOD digest V97 #208 by
msteinhorn@exit109.com on Jul 4, 1997