1 pound Mostaccioli, Ziti or other medium pasta shape, uncooked
2 tablespoons vegetable oil
1/2 teaspoon hot red pepper flakes
1 pound broccoli florets (6 cups)
2 6-ounce jars whole pimientos or roasted peppers, drained and diced
1/4 cup grated Parmesan cheese
Servings: 6
1. Prepare pasta according to package directions. While pasta is cooking, warm the oil and red pepper flakes over medium heat for two minutes. Add the broccoli and sauté for 2-3 minutes. Add 1/2 cup water and cover. Cook broccoli until tender-crisp, about 3 minutes.
2. When pasta is done, drain well. Toss the pasta with diced peppers. Season with salt and pepper to taste. Pour the broccoli over pasta, sprinkle with Parmesan cheese and serve.
2 tablespoons vegetable oil
1/2 teaspoon hot red pepper flakes
1 pound broccoli florets (6 cups)
2 6-ounce jars whole pimientos or roasted peppers, drained and diced
1/4 cup grated Parmesan cheese
Servings: 6
1. Prepare pasta according to package directions. While pasta is cooking, warm the oil and red pepper flakes over medium heat for two minutes. Add the broccoli and sauté for 2-3 minutes. Add 1/2 cup water and cover. Cook broccoli until tender-crisp, about 3 minutes.
2. When pasta is done, drain well. Toss the pasta with diced peppers. Season with salt and pepper to taste. Pour the broccoli over pasta, sprinkle with Parmesan cheese and serve.
