|Red wine vinegar||2 Tablespoon|
|Olive oil/Vegetable oil||1⁄3 Cup (5.33 tbs)|
|Garlic||1 Clove (5 gm), chopped|
|Ground black pepper||1⁄4 Teaspoon|
|Ripe tomatoes||4 , peeled, seeded and chopped|
|Broccoli flowerets||3 Cup (48 tbs)|
|Dried basil||2 Teaspoon|
|Chopped scallions||1⁄2 Cup (8 tbs)|
|Hard cooked eggs||2 , chopped|
|Shredded mozzarella cheese||1 Cup (16 tbs)|
|Whole wheat noodles/Spaghetti / macaroni||1 Pound, cooked al dente and drained|
1. In bowl combine the vinegar, oil, salt, garlic, pepper, tomatoes, broccoli, basil, scallions, and eggs.
2. Add the mozzarella cheese to the hot pasta and stir to melt the cheese. Top with the broccoli mixture. Toss and serve with freshly grated Parmesan cheese. This is a cold sauce for hot pasta.