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Ingredientes
- 1 Tbsp. Extra virgin olive oil
- 3 lrg Cloves Garlic, Chopped
- 2 lrg Stalks Broccoli, florets separated from stems, stems, peeled, thinly sliced
- 1/4 tsp Salt
- 1 lrg Sweet Red Peppers, diced
- 1 1/4 c. Canned Or possibly 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
Direcciones
- Heat oil in 12-inch non-stick skillet over medium-high heat. Add in garlic, broccoli stems and salt. Cook, uncovered, till very warm, about 2 min, stirring often. Add in broccoli florets, sweet red pepper and 1 1/4 c. vegetable broth. Bring to boil. Simmer 1 minute. Add in pasta. Simmer, uncovered, till pasta is warm and broccoli is just beginning to be tender, about 3 min, adding more broth as needed. Add in cheese and red pepper flakes. Toss well. Heat through, about 1 minute. Adjust seasonings to taste. Serve warm. Pass extra cheese separately.
- Makes 2 to 3 servings. By Abby Mandel
- NOTES : This light, colorful dish can easily be converted to a pasta salad with a splash of red wine vinegar.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 328g | |
| Recipe makes 2 servings | |
| Calories 190 | |
| Calories from Fat 106 | 56% |
| Total Fat 12.05g | 15% |
| Saturated Fat 3.87g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 15mg | 5% |
| Sodium 1166mg | 49% |
| Potassium 448mg | 13% |
| Total Carbs 12.61g | 3% |
| Dietary Fiber 3.8g | 13% |
| Sugars 5.76g | 4% |
| Protein 9.62g | 15% |
