Pasta With Broccoli, Roasted Peppers, and Olives

Simple enough, and a dynamite flavor combination! The lemon juice really pulls everything together. Adapted from" Field of Greens", by Annie Somerville. You can use fresh roasted peppers , but I usually use good quality bottled roasted peppers from the pantry. Omit the optional cheese to make it vegan.

• Ready In: 30 mins
• Serves: 2-4

Ingredients

• 1  red bell pepper, roasted, peeled and sliced into strips
• 2  tablespoons olive oil
• 3  garlic cloves, finely chopped
• 8 -10  kalamata olives, chopped
• 1  tablespoon fresh lemon juice
•  salt, pepper
• 8  ounces  dried linguine or 8  ounces fettuccine pasta
• 3  cups broccoli (cut into 1 inch pieces)
• 2  tablespoons  chopped fresh herbs (marjoram and chives work well, but use what you have)
•  grated parmesan cheese (optional) or  romano cheese (optional)

Directions

1. Heat a pot of salted water to cook the pasta, In a large skillet, heat the olive oil, then add the garlic and saute over medium-low for a minute, then add the pepper strips( and any juices), lemon juice, olives, and a pinch of salt, and a couple of grinds of pepper. Shut burner off until pasta is nearly cooked.
2. Cook the pasta in the salted water according to package directions, adding the broccoli pieces about two minutes before the pasta is done. Drain the pasta and broccoli, reserving 1/4 cup of water; add the reserved water to the skillet. Add the drained pasta and broccoli to the skillet with the fresh herbs and toss mixture over medium heat for 30 seconds or so to finish cooking.