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| Bow Ties with Broccoli, & Sweet Red Pepper
1 tablespoon of olive oil
3 large cloves garlic, minced
2 large stalks broccoli florets
1/4 teaspoon of salt
1 large sweet red peppers, diced
1 1/4 cups of canned or homemade vegetable broth
1/2 pound of bow tie pasta, cooked
1/3 cup of freshly grated Parmesan
Red pepper flakes
Freshly Grated Parmesan |
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Heat oil in 12-inch non-stick skillet over medium-high heat. Add garlic, broccoli stems and salt. Cook, uncovered, until very hot, about 2 minutes, stirring often. Add broccoli florets, sweet red pepper and 1 1/4 cups vegetable broth. Bring to boil. Simmer 1 minute. Add pasta. Simmer, uncovered, until pasta is hot and broccoli is just beginning to be tender, about 3 minutes, adding more broth as needed. Add cheese and red pepper flakes. Toss well. Heat through, about 1 minute. Adjust seasonings to taste. Serve hot. Pass extra cheese separately. Makes 2 to 3 servings.
By Abby Mandel Copyright Los Angeles Times NOTES : This light, colorful dish can easily be converted to a pasta salad with a splash of red wine vinegar. Recipe by: Los Angeles Times - Prodigy Posted to JEWISH-FOOD digest by Nancy Berry <nlberry@prodigy.net> on Feb 05, 1999, converted by MM_Buster v2.0l.
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