Warm Pasta with Broccoli, Bell Pepper and Parmesan
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.
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.
