Pasta with Broccoli, Roasted Peppers and Olives

Ingredients:

  • 1 red pepper (roasted and sliced)
  • 1 broccoli stalk (3 cups prepared)
  • 3 tbsp olive oil, extra virgin
  • 3 garlic cloves (finely chopped)
  • 8 kalamata olives (pitted and finely chopped)
  • 1 tbsp lemon juice
  • salt
  • black pepper
  • ½ lb pasta
  • 2 tbsp fresh parsley (chopped)
  • Parmigiano-Reggiano (grated)

Instructions:

  1. Prepare the roasted red peppers, may be prepared separately.
  2. Set a large pot on the stove to boil.
  3. Prepare another pot to steam the broccoli.
  4. Cut the broccoli into florets about 1" long, slicing the stem diagonally as you cut. Trim away the tough outer skin of the stalk and thinly slice on the diagnal.
  5. Time the cooking of the pasta and broccoli (step 7) so that they are done at the same time as step 6.
  6. Heat two tbsp of olive oil in a large sautee pan, add garlic, and saute over medium heat for 2 minutes, being careful not to brown it. Reduce the heat and add the pepper strips, olives, lemon juice and 1/4 tsp salt. Simmer 
  7. When the water boils add the pasta in one pot along with 1 tsp salt. Cook until al dente and add to saute pan. Add the broccoli to the other pot and steam until done. Add to saute pan with salt and pepper to taste.
  8. Serve with freshly grated cheese.

Servings: 4

Source: Fields of Greens, page 127