Fields of Greens by Annie Somerville. As usual, I have adapted it to make it work for me:)
It's a good weeknight dinner that everyone liked. It comes together quickly and is an entire meal in one pot!
Jarred roasted peppers easily substitute for the process of roasting. It is a good idea to roast a couple extra when the grill is going....sometimes I do that....and sometimes I don't. Frozen broccoli worked instead of fresh.
Fettuccine with Broccoli, Roasted Peppers, and Olives
1 medium red or yellow pepper, roasted and peeled, and sliced
about 3 cups broccoli
3 T olive oil
3 garlic cloves, finely chopped
8 olives, pitted and coarsely chopped
1 T fresh lemon juice
salt and pepper
1/2 lb fresh fettuccine (used dry...from a box...about 1 lb)
2 T fresh herbs like marjoram, parsley, thyme (I used fresh parsley)
Heat water to boil. Add the pasta and cook a couple minutes. Then add the broccoli to the same pot. Cook until both are done and drain reserving 1/4 c or so of the cooking liquid. Add pasta and broccoli and reserved cooking water to the saute pan with the garlic.
While the water is boiling:
Heat 2 T olive oil and add the garlic. Saute over medium heat for 2 minutes or so being careful not to brown it. Reduce heat and add pepper strips, olives, lemon juice (original says to add some salt here but I wait until the end). Add fresh herbs, remaining olive oil and season to taste with salt and pepper.
Serve with Parmesan cheese.