Fresh Broccoli And Peppers With Egg Noodles Recipes

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ITALIAN BROCCOLI WITH PEPPERS



Italian Broccoli with Peppers image

This healthy side dish goes with just about anything. And for a satisfying meal, we like it over pasta or grilled chicken or turkey breasts. -Maureen McClanahan, St. Louis, Missouri

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 6 servings.

Number Of Ingredients 10

4 cups fresh broccoli florets
1 medium sweet red pepper, julienned
1 medium sweet yellow pepper, julienned
1 tablespoon olive oil
1 garlic clove, minced
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon pepper
1 medium ripe tomato, cut into wedges and seeded
1 tablespoon grated Parmesan cheese

Steps:

  • In a large saucepan, bring 6 cups water to a boil. Add broccoli; cook, uncovered, 3 minutes. Drain and immediately place broccoli in ice water. Drain and pat dry., In a large nonstick skillet, saute peppers in oil for 3 minutes or until crisp-tender. Add the broccoli, garlic, oregano, salt and pepper; cook 2 minutes longer. Add the tomato; heat through. Sprinkle with cheese.

Nutrition Facts : Calories 55 calories, Fat 3g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 228mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges

NOODLES WITH BROCCOLI



Noodles with Broccoli image

I found a recipe for a noodle and broccoli side dish, then changed it to use what I had on hand and to make it faster. Wow, it is good!-Janene Christensen, Eureka, Missouri

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 4 servings.

Number Of Ingredients 8

5 cups chicken broth
4 cups uncooked spiral pasta or egg noodles
4 cups frozen broccoli florets
1/2 cup shredded Asiago cheese, divided
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/2 cup butter, cubed
2 tablespoons canola oil

Steps:

  • In a large saucepan, bring broth to a boil; add pasta and broccoli. Cook, uncovered, for 5-6 minutes or until tender; drain. , In a large skillet, saute the pasta, broccoli, 1/4 cup cheese, salt and garlic powder in butter and oil; toss to coat. Sprinkle with remaining cheese.

Nutrition Facts : Calories 663 calories, Fat 35g fat (18g saturated fat), Cholesterol 74mg cholesterol, Sodium 1599mg sodium, Carbohydrate 68g carbohydrate (5g sugars, Fiber 4g fiber), Protein 19g protein.

FRESH BROCCOLI AND PEPPERS WITH EGG NOODLES



Fresh Broccoli and Peppers With Egg Noodles image

Make and share this Fresh Broccoli and Peppers With Egg Noodles recipe from Food.com.

Provided by Potagekempcc

Categories     Lunch/Snacks

Time 20m

Yield 4 serving(s)

Number Of Ingredients 17

12 ounces wide egg noodles (Blanched)
2 tablespoons fine sea salt
6 tablespoons extra virgin olive oil
1 serrano pepper (Chopped Fine)
2 cups red bell peppers (Sliced Thin)
2 cups yellow bell peppers (Sliced Thin)
1 cup red onion (Sliced Thin)
2 fresh garlic cloves (Minced)
1 lb roma tomato (Chopped)
1/2 cup red wine (Rioja Reserve)
1 lb broccoli floret (Blanched)
2 teaspoons fresh ground black pepper
1 cup purple basil (Chiffonnade)
1 tablespoon lemon thyme (Chopped)
1 tablespoon fresh oregano (Chopped)
1/2 cup parsley (Chopped)
1/4 cup asiago-parmesan cheese (Grated)

Steps:

  • Bring a pot of water to a boil and add 1-tablespoon fine sea salt. Blanch noodles and toss with 1-tablespoon oil. Reserve warm pasta water.
  • Heat a saute pan, add 3-tablespoons olive, saute peppers, red onion, garlic and tomatoes until tender.
  • Add red wine and reduce by half.
  • Add broccoli florets, sea salt, black pepper and simmer until florets are tender; 2-3 minutes.
  • Reheat blanched egg noodles in reserved pasta water.
  • In a large bowl combine sauteed vegetables, egg noodles, Asiago- Parmesan cheese and remaining olive oil, fresh herbs and toss.
  • Sseason with fine sea salt and fresh ground black pepper to taste.
  • Serve egg noodles in warm bowls.
  • Garnish with fresh chopped parsley.
  • NOTE: *RIOJA Winery (Spanish Red Wine).

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