Saturday, October 15, 2011

Penne With Red Pepper Sauce and Broccoli

Adapted from Rocking F Farm.

  • 2 tablespoons olive oil, divided
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 red bell pepper, chopped
  • 1 hot pepper, chopped
  • 1 teaspoon balsamic vinegar
  • reserved pasta cooking water
  • 1/2 teaspoon salt
  • 1 bunch broccoli, flowers and stems peeled and diced
  • 1/2 pound mini penne
  • 1/4 cup grated veggie Parmesan cheese
  • 1/4 cup fresh basil leaves, cut into thin strips

  • Heat 1 tablespoon olive oil over medium heat in large skillet
  • Add onions and saute about 5 minutes, stirring occasionally until onions soften
  • Add garlic, red bell pepper and hot pepper
  • Lower heat and continue to cook, stirring often, for 15 minutes
  • Set aside to cool
  • Steam broccoli about 7-10 minutes until tender
  • In water used to steam broccoli, cook mini penne for 7 minutes
  • While penne is cooking, put sauteed vegetables in blender, add balsamic vinegar, salt, remaining tablespoon olive oil and 1/4 - 1/2 cup pasta cooking water; blend until smooth
  • Drain penne, return penne to pot and stir in red pepper sauce
  • Stir in Parmesan cheese, steamed broccoli and basil
  • Add more salt and pepper to taste if necessary

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