Pasta With Broccoli Roasted Peppers And Olives Recipes

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PASTA WITH BROCCOLI, ROASTED PEPPERS, AND OLIVES



Pasta With Broccoli, Roasted Peppers, and Olives image

Simple enough, and a dynamite flavor combination! The lemon juice really pulls everything together. Adapted from" Field of Greens", by Annie Somerville. You can use fresh roasted peppers , but I usually use good quality bottled roasted peppers from the pantry. Omit the optional cheese to make it vegan.

Provided by zeldaz51

Categories     Vegan

Time 30m

Yield 2-4 serving(s)

Number Of Ingredients 10

1 red bell pepper, roasted, peeled and sliced into strips
2 tablespoons olive oil
3 garlic cloves, finely chopped
8 -10 kalamata olives, chopped
1 tablespoon fresh lemon juice
salt, pepper
8 ounces dried linguine or 8 ounces fettuccine pasta
3 cups broccoli (cut into 1 inch pieces)
2 tablespoons chopped fresh herbs (marjoram and chives work well, but use what you have)
grated parmesan cheese (optional) or romano cheese (optional)

Steps:

  • Heat a pot of salted water to cook the pasta, In a large skillet, heat the olive oil, then add the garlic and saute over medium-low for a minute, then add the pepper strips( and any juices), lemon juice, olives, and a pinch of salt, and a couple of grinds of pepper. Shut burner off until pasta is nearly cooked.
  • Cook the pasta in the salted water according to package directions, adding the broccoli pieces about two minutes before the pasta is done. Drain the pasta and broccoli, reserving 1/4 cup of water; add the reserved water to the skillet. Add the drained pasta and broccoli to the skillet with the fresh herbs and toss mixture over medium heat for 30 seconds or so to finish cooking.

Nutrition Facts : Calories 635.7, Fat 17.8, SaturatedFat 2.5, Sodium 184.7, Carbohydrate 100.9, Fiber 9.1, Sugar 8.1, Protein 19.8

GARLIC OIL SAUTEED PASTA WITH BROCCOLI



Garlic Oil Sauteed Pasta with Broccoli image

Provided by Melissa d'Arabian : Food Network

Time 18m

Yield 4 servings

Number Of Ingredients 9

1/3 cup extra-virgin olive oil
2 cloves garlic, smashed
1/4 teaspoon red pepper flakes
1/4 head broccoli, sliced into very thin florets, stalk peeled and cut into matchsticks
Kosher salt and freshly ground black pepper
2 tablespoons red wine vinegar
Few tablespoons water or pasta cooking water, if needed
2 cups penne pasta, cooked al dente
Parmesan cheese, for garnish

Steps:

  • In a large saute pan, heat the olive oil, garlic, and pepper flakes over medium heat until fragrant. Once the garlic has turned golden in color, remove it from the pan. You are left with garlic-infused oil in the pan. Add the broccoli to the pan.
  • Cook's Note: Be sure the broccoli is completely dry before tossing it into the pan.
  • Toss the broccoli to coat with the oil. Season with salt and pepper and saute over medium heat until the broccoli barely loses some of its crunch, about 5 minutes. Turn the heat up to high and deglaze the pan with the red wine vinegar. Add a few tablespoons of water, if needed.
  • Cook's Note: Use pasta water if the pasta was made fresh.
  • Add in the pasta and toss to coat with the oil. Top with Parmesan cheese for serving.

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