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Warm Pasta with Broccoli, Bell Pepper and Parmesan

 
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Simply toss warm pasta, cooked broccoli, bell pepper and carrot with a tasty olive oil-lemon dressing and parmesan cheese. A delicious yet nutritious meal is ready to go.

Yield

4

servings

Prep

10

min

Cook

12

min

Ready

25

min

Low Cholesterol, Trans-fat Free, Good source of fiber
 

Ingredients

12 ounces bow-tie pasta (farfalle)
or as needed, preferably whole wheat
½ tablespoon olive oil
1 each yellow onion
chopped
2 cloves garlic
minced
1 each sweet red bell peppers
slice into strips
1 each carrots
peeled and slice into match sticks
4 cups broccoli florets
cut into bite size pieces
4 tablespoons kalamata olives
sliced
½ cup Parmesan cheese
2 tablespoons parsley leaves
freshly chopped, optional
Dressing:
4 tablespoons olive oil, extra-virgin
2 tablespoons lemon juice
or to taste
salt and black pepper
to taste
*

Directions

Bring a large pot of salted water to a rolling boil.

Add pasta and cook until desired consistency, 10 to 12 minutes.

Drain, and return to pot with lid on. Set aside.

Meanwhile heat olive oil in a large nonstick skillet over medium high heat until hot.

Add garlic, and cook for about 1 minutes, stirring constantly.

Stir in bell pepper and carrots, and cook for about 4 minutes until tender but still crispy.

Add broccoli and cook for another 3 minutes or so.

Remove from heat and transfer cooked veggies and olives into warm pasta that's kept in the pot.

In a small bowl, whisk together extra-virgin olive oil, lemon juice, salt and black pepper to taste.

Pour dressing over veggies and pasta, gently toss until well combined.

Stir in parsley if desired.

Divide among the serving plates, sprinkle with parmesan.

Serve warm.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 225g (7.9 oz)
Amount per Serving
Calories 36649% of calories from fat
 % Daily Value *
Total Fat 20g 31%
Saturated Fat 4g 22%
Trans Fat 0g
Cholesterol 11mg 4%
Sodium 297mg 12%
Total Carbohydrate 12g 12%
Dietary Fiber 3g 12%
Sugars g
Protein 25g
Vitamin A 117% Vitamin C 190%
Calcium 21% Iron 14%
* based on a 2,000 calorie diet How is this calculated?

 

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