Thursday, May 31, 2012

Pasta with Broccoli

The original version of this came from 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)
Grated Parmesan
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.
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