Pasta With Roast Peppers And Broccoli Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
FROM LOIS FLACK
CYBEREALM BBS (315)786-1120
*,
* * * 1/2 c Water,
1 lbs: Mostaccioli, Ziti, or other
2: 6-oz jars, whole pimientos -
- pasta shape, uncooked
-or roasted peppers, drained
2 tbsp: Vegetable Oil,
-and diced,
1/2 tsp: Hot red pepper flakes,
1/4 cup: Grated Parmesan cheese,
1 lbs: Broccoli Flowerets, 6 cups
Sat & Pepper to taste,
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 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.
Per Serving:
Calories:..............567 Fat:............7.14 g.
Cholesterol:.......... 0 g Sodium..........800 mg
Source: "Military Lifestyle" magazine
Typed for you by: Lois FLack, CYBEREALM BBS, Watertown, NY.
Source from luhu.jp
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.
Per Serving:
Calories:..............567 Fat:............7.14 g.
Cholesterol:.......... 0 g Sodium..........800 mg
Source: "Military Lifestyle" magazine
Typed for you by: Lois FLack, CYBEREALM BBS, Watertown, NY.
Source from luhu.jp
Tags
Italian