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Name: Bow Ties with Broccoli, Sweet Red Pepper And
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 2
Cuisine: American
Ingredients: 1 lg Sweet Red Peppers; diced; 3 lg Garlic minced; 2 lg Stalks Broccoli; florets; 1/4 ts Salt; 1/2 lb Bow Tie Pasta; cooked; 1 1/4 c Canned Or Homemade Vegetable; 1 tb olive oil; Red pepper flakes; 1/3 c Grated Parmesan fresh; Grated Parmesan fresh

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INGREDIENTS

1 lg Sweet Red Peppers; diced
3 lg Garlic ; minced
2 lg Stalks Broccoli; florets
1/4 ts Salt
1/2 lb Bow Tie Pasta; cooked
1 1/4 c Canned Or Homemade Vegetable
1 tb olive oil
Red pepper flakes
1/3 c Grated Parmesan ; fresh
Grated Parmesan ; fresh

Servings

INSTRUCTIONS

Heat oil in 12-inch non-stick skillet over medium-high heat. Add garlic, broccoli stems and salt. Cook, uncovered, until very hot, about 2 minutes, stirring often. Add broccoli florets, sweet red pepper and 1 1/4 cups vegetable broth. Bring to boil. Simmer 1 minute. Add pasta. Simmer, uncovered, until pasta is hot and broccoli is just beginning to be tender, about 3 minutes, adding more broth as needed. Add cheese and red pepper flakes. Toss well. Heat through, about 1 minute. Adjust seasonings to taste. Serve hot. Pass extra cheese separately. Makes 2 to 3 servings. By Abby Mandel Copyright Los Angeles Times NOTES : This light, colorful dish can easily be converted to a pasta salad with a splash of red wine vinegar. Recipe by: Los Angeles Times - Prodigy Posted to JEWISH-FOOD digest by Nancy Berry on Feb 05, 1999,

NOTES

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Bow Ties with Broccoli, Sweet Red Pepper And

1 lg Sweet Red Peppers; diced
3 lg Garlic minced
2 lg Stalks Broccoli; florets
1/4 ts Salt
1/2 lb Bow Tie Pasta; cooked
1 1/4 c Canned Or Homemade Vegetable
1 tb olive oil
 Red pepper flakes
1/3 c Grated Parmesan fresh
 Grated Parmesan fresh

Heat oil in 12-inch non-stick skillet over medium-high heat. Add  garlic, broccoli stems and salt. Cook, uncovered, until very hot,  about 2 minutes, stirring often. Add broccoli florets, sweet red  pepper and 1 1/4 cups vegetable broth. Bring to boil. Simmer 1  minute. Add pasta. Simmer, uncovered, until pasta is hot and broccoli  is just beginning to be tender, about 3 minutes, adding more broth as  needed. Add cheese and red pepper flakes. Toss well. Heat through,  about 1 minute. Adjust seasonings to taste. Serve hot. Pass extra  cheese separately. Makes 2 to 3 servings. By Abby Mandel Copyright  Los Angeles Times    NOTES : This light, colorful dish can easily be converted to a pasta  salad with a splash of red wine vinegar.    Recipe by: Los Angeles Times - Prodigy    Posted to JEWISH-FOOD digest by Nancy Berry <nlberry@prodigy.net> on  Feb 05, 1999,

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Nutrition

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Serving Size: 1 Serving (137g)
Recipe Makes: 2 servings

Calories: 96
Calories from Fat: 59 (61%)

Amt Per Serving		% DV

	Total Fat 6.5g	9 %
	Saturated Fat 3.1g	16 %
	Monounsaturated Fat 2.6g
	Polyunsanturated Fat 0.4g
Cholesterol 14.5mg		4 %
Sodium 253.5mg		9 %
Potassium 54.9mg		1 %
Total Carbohydrate 2.8g		1 %
	Dietary Fiber 0.4g	2 %
	Sugars, other 2.4g
Protein 6.8g		10 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 96

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