Pasta with roast peppers and broccoli

6 servings

Ingredients

Quantity Ingredient
* * * *
1 pounds Mostaccioli, Ziti, or other pasta shape, uncooked
2 tablespoons Vegetable Oil
½ teaspoon Hot red pepper flakes
1 pounds Broccoli Flowerets (6 cups)
½ cup Water
2 6-oz jars, whole pimientos - or roasted peppers, drained and diced
¼ cup Grated Parmesan cheese
Sat & Pepper to taste

Directions

FROM LOIS FLACK

CYBEREALM BBS (315)786-1120

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 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:............7⅐ g.

Cholesterol:.......... 0 g Sodium.........⅘ mg Source: "Military Lifestyle" magazine Typed for you by: Lois FLack, CYBEREALM BBS, Watertown, NY.

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