1head fresh broccoli cut into flowerets (or
1 10-ounce package frozen chopped)
2 tablespoons CRISCO Oil
2 tablespoons finely-chopped onion
1 tablespoon snipped fresh parsley
1 teaspoon anchovy paste (optional)
1 small clove garlic, minced
1/4 teaspoon salt
1 cup cooked small shell macaroni
Grated Parmesan cheese
Cook broccoli in briskly boiling salted
water until crisp tender; drain and set aside.
Heat Crisco Oil in medium skillet. Add onion, parsley, anchovy
paste (optional) and garlic. Cook over moderate heat, stirring
constantly, until onion is tender.
Stir in broccoli, salt and
pepper. Cook, stirring occasionally, 2 to 3 minutes longer, or
until heated through. Remove from heat.
Stir in cooked macaroni.
Sprinkle with Parmesan cheese.