Penne With Red Pepper Sauce And Broccoli Food

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PENNE WITH RED PEPPER SAUCE AND BROCCOLI



Penne with Red Pepper Sauce and Broccoli image

A delicious combination of red pepper sauce, fresh basil, almonds, broccoli florets, and pasta.

Provided by jessica

Categories     Main Dish Recipes     Pasta

Yield 4

Number Of Ingredients 13

4 tablespoons olive oil
1 ½ cups chopped onion
2 cloves garlic, minced
2 red bell peppers, chopped
¼ cup almonds
2 teaspoons balsamic vinegar
½ teaspoon salt
freshly ground black pepper
⅛ teaspoon cayenne pepper
4 cups broccoli florets
1 pound penne pasta
⅓ cup grated Parmesan cheese
½ cup fresh basil leaves, cut into thin strips

Steps:

  • Heat 2 tablespoons of the olive oil over medium heat in a large skillet. Add the onions and saute them for about 5 minutes until they soften; stirring occasionally. Lower the heat a bit and add the garlic and red pepper. Continue to cook the vegetables, stirring often for 15 minutes.
  • In a food processor or blender, chop the almonds fine. Add the pepper-onion mixture, the vinegar, and the remaining olive oil; blend all to a puree. Add the salt, black pepper, and cayenne. Blend briefly to incorporate them.
  • Arrange a vegetable steamer over water in a saucepan. Bring the water to a boil, and add the broccoli. Cover the pan, and cook the broccoli over medium heat for 5 minutes or a bit longer, until it is tender as you like. Keep it warm.
  • Cook the pasta in a large pot of salted boiling water until it is just tender. Drain the pasta, and return it to the pot.
  • Pour the red pepper sauce, the Parmesan cheese, the broccoli, and the basil into the pot of penne. Heat the contents over medium heat until the pasta is very hot. Mix well. Add more salt and pepper to taste if necessary. Serve the pasta immediately.

Nutrition Facts : Calories 685.1 calories, Carbohydrate 101 g, Cholesterol 5.9 mg, Fat 23.2 g, Fiber 9.6 g, Protein 23.7 g, SaturatedFat 4 g, Sodium 435.1 mg, Sugar 11.2 g

AWESOME BROCCOLI MARINARA



Awesome Broccoli Marinara image

This is a great quick version of an Italian traditional side dish in our family all the way from Italy. You can use fresh tomatoes and basil. However, as a mother of four, I opt for the quick method as I'm sure other parents of small ones can appreciate. The kids really love this dish too. Buon Appetito!

Provided by Debra

Categories     Side Dish     Vegetables     Tomatoes

Time 25m

Yield 4

Number Of Ingredients 5

2 tablespoons olive oil
1 (14.5 ounce) can diced tomatoes with balsamic vinegar, basil and olive oil
1 pound broccoli florets
2 cloves garlic, chopped
salt and pepper to taste

Steps:

  • Heat olive oil in a large skillet over medium heat. Add garlic, and cook for a few minutes, stirring constantly. Pour in the tomatoes with their juices, and simmer until the liquid has reduced by about 1/2. Place the broccoli on top of the tomatoes, and season with a little salt and pepper. Cover, and simmer over low heat for 10 minutes, or until the broccoli is tender. Do not over cook the broccoli, it should be a vibrant green. Pour into a serving dish, and toss to blend with the sauce before serving.

Nutrition Facts : Calories 121.5 calories, Carbohydrate 11.4 g, Fat 7.2 g, Fiber 3.8 g, Protein 4.1 g, SaturatedFat 1 g, Sodium 197.2 mg, Sugar 4.5 g

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