Ingredients

1 pound large shrimp (about 24), shelled and deveined

　　1 pound broccoli, cut into 1-inch flowerettes and stems cut into 1/4-inch slices

　　1/2 pound farfalle (bow-tie pasta)

　　a 28-ounce can peeled whole tomatoes, seeded, drained, reserving 1/4 cup juice, and chopped

　　1/4 cup red-wine vinegar

　　1 garlic clove, minced and mashed to a paste with 1/2 teaspoon salt

　　1 teaspoon sugar

　　1 tablespoon chopped fresh thyme leaves

　　1 tablespoon chopped fresh parsley leaves

　　freshly ground black pepper to taste

　　1 tablespoon extra-virgin olive oil

　　

Step 1

Prepare grill.

　　

Step 2

In a bowl toss shrimp with salt to taste. Thread shrimp on metal skewers and grill on an oiled rack set 5 to 6 inches over glowing coals until cooked through, about 3 minutes on each side. (Alternatively, shrimp may be cooked without skewers in a hot well-seasoned ridged grill pan over high heat.)

　　

Step 3

In a 6-quart kettle bring 5 quarts salted water to a boil and cook broccoli until crisp-tender, about 5 minutes. Transfer broccoli with a slotted spoon to a colander and rinse under cold water to stop cooking. Drain broccoli well and transfer to a bowl.

　　

Step 4

In same kettle of salted boiling water cook farfalle until just tender and drain in colander, rinsing under cold water to stop cooking.

　　

Step 5

In a large bowl stir together tomatoes with reserved juice, vinegar, garlic paste, sugar, thyme, and parsley. Add farfalle, broccoli, shrimp, pepper, and salt to taste and toss to coat. Just before serving add oil to salad and toss to coat. Salad may be made 2 hours ahead and chilled, covered.

　　

Nutrition Per Serving

Each Serving: About 370 calories

　　5 grams fat (12% of calories from fat)

　　#### Nutritional analysis provided by Gourmet