Pasta With Roast Peppers & Broccoli
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Italy
Known as an Italian recipe, with similar versions prepared across other nations.
Ingredients 9 ingredients
- 2 6 oz jars -- whole pimientos - - and diced sat & pepper to taste
- 1 pound broccoli flowerets -- (6 cups)
- 1/4 cup grated parmesan cheese
- Salt
- 2 tablespoons vegetable oil
- - or roasted peppers -- drained
- 1/2 cup water
- 1/2 teaspoon hot red pepper flakes
- - pasta shape -- uncooked
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
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- 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
Plating
Cookware for this recipe
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Frying pan
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Chef's knife
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Cutting board
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Grater
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Colander