Pasta with roasted peppers and broccoli
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Mostaccioli or Ziti OR other medium pasta shape, uncooked |
| 2 | tablespoons | Vegetable oil |
| ½ | teaspoon | Hot red pepper flakes |
| 1 | pounds | Broccoli florets (6 cups) |
| 2 | 6-oz jars whole pimientos OR roasted peppers, drained and diced | |
| ¼ | cup | Grated Parmesan cheese |
Directions
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 ½ cup 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.
Each serving provides: 265 Calories, 10⅗ g Protein; 41.3 g Carbohydrates; 7⅒ g Fat; 3⅕ mg Cholesterol; 804 mg Sodium. Calories from Fat: 24%
Copyright National Pasta Association () (Reprinted with permission)