YIELD Makes 4 servings
INGREDIENTS
2 cups broccoli florets 2‑1/2 cups uncooked small bow tie pasta 2 teaspoons olive oil 1/2 pound fresh mushrooms, sliced 1/4 inch thick 1/2 cup chopped onion 3 cloves garlic, minced 3/4 cup uncooked kasha 1 egg 1‑1/2 cups fat-free reduced-sodium chicken broth* 1 teaspoon marjoram leaves, crushed 1/4 teaspoon black pepper Chopped red bell pepper, for garnish (optional) *To defat chicken broth, skim fat from surface of broth with spoon. Or, place can of broth in refrigerator to chill at least 2 hours ahead of time. Before using, remove fat that has hardened on surface of broth.PREPARATION:
- Bring 3 quarts water to a boil in large saucepan over high heat. Add broccoli florets; return to a boil. Cook, uncovered, over medium-high heat 2 minutes or until crisp-tender. Remove broccoli to large bowl with slotted spoon, reserving water.
- Return water to a boil. Add pasta; return to a boil. Cook, uncovered, over medium-high heat 5 minutes or until just tender. Do not overcook. Drain; add pasta to broccoli and mix gently. Set aside.
- Wipe saucepan with paper towel. Add oil, mushrooms, onion and garlic to pan; cook and stir 5 minutes or until onion is soft. Stir into broccoli mixture.
- Add kasha and egg to saucepan; stir until blended. Cook and stir over medium heat 3 minutes or until kasha is dry and grains are separated. Stir in chicken broth, marjoram and black pepper. Bring to a boil over medium-high heat. Reduce heat to low. Cook, covered, 10 minutes, stirring occasionally. Remove from heat; let stand, covered, 10 minutes. Gently mix with bow tie mixture. Garnish each serving with bell pepper, if desired.