| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | Jewish | Main dishes, Pasta | 2 | servings |
INGREDIENTS
| 1 | tb | Olive Oil |
| 3 | lg | Cloves Garlic; Minced |
| 2 | lg | Stalks Broccoli; florets separated from stems, stems, peeled, thinly sliced |
| 1/4 | ts | Salt |
| 1 | lg | Sweet Red Peppers; diced |
| 1 1/4 | c | Canned Or Homemade Vegetable Broth; (up To 1 3/4) |
| 1/2 | lb | Bow Tie Pasta; cooked |
| 1/3 | c | Freshly Grated Parmesan Cheese; Preferably Imported |
| Red Pepper Flakes | ||
| Freshly Grated Parmesan Cheese |
INSTRUCTIONS
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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