Pasta With Roast Peppers And Broccoli
No ratings yet
Italy
Known as an Italian recipe, with similar versions prepared across other nations.
Ingredients 10 ingredients
- 1/2 c Water
- 2 6-oz jars, whole pimientos - or roasted peppers, drained and diced
- Salt
- 1 lb Mostaccioli, Ziti, or other pasta shape, uncooked
- 1/2 ts Hot red pepper flakes
- 2 tb Vegetable Oil
- * * * *
- 1 lb Broccoli Flowerets (6 cups)
- Sat & Pepper to taste
- 1/4 c Grated Parmesan cheese
Contains
GlutenEggsMilk
Read from the ingredients, not verified. Check labels.
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Hot oil. Never put water on an oil fire: turn off the heat and cover the pan with a lid or a damp tea towel. Pat food dry before it goes into hot oil, and lower it in gently, away from you.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
-
Hello, I'm Chef Wood. Ask me anything about this recipe, whenever you like. Press play, or say “next”, and I'll read you the steps one at a time.
Chef Wood answers only when you ask, so take all the time you need. His answers come from AI and are general cooking guidance.
- Prepare pasta according to package directions. While pasta is cooking, warm the oil and red pepper flakes over medium heat for two minutes. Add the broccoli and saute for 2-3 minutes. Add 1/2 water and cover. Cook broccoli until tender.
- 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 and serve.
- Calories:..............567 Fat:............7.14 g. Cholesterol:.......... 0 g Sodium..........800 mg
- Typed for you by: Lois FLack, CYBEREALM BBS, Watertown, NY.
Plating
Cookware for this recipe
-
Frying pan
-
Chef's knife
-
Cutting board
-
Grater
-
Colander