|
Pasta with Roasted Peppers and Broccoli |
 |
 |
 |
1 pound mostaccioli, ziti or other medium pasta shape, uncooked
2 tablespoons canola oil
1/2 teaspoon hot red pepper flakes
1 pound (6 cups) broccoli florets
1/2 cup water
2 6-ounce jars whole roasted peppers or pimientos,
drained and diced
Salt and pepper to taste
1/4 cup grated Parmesan cheese
Prepare pasta according to package directions. While pasta is cooking, warm the oil and red pepper flakes over medium heat for 2 minutes. Add the broccoli and sauté for 2-3 minutes. Add water and cover. Cook broccoli until tender-crisp, about 3 minutes.
When pasta is done, drain well. Toss the pasta with diced peppers. Season with salt and pepper to taste. Pour the broccoli over pasta, sprinkle with Parmesan cheese and serve.
|
