Fresh Broccoli and Peppers With Egg Noodles

photo by Potagekempcc
- Ready In:
- 20mins
- Ingredients:
- 17
- Serves:
-
4
ingredients
- 12 ounces wide egg noodles (Blanched)
- 2 tablespoons fine sea salt
- 6 tablespoons extra virgin olive oil
- 1 serrano pepper (Chopped Fine)
- 2 cups red bell peppers (Sliced Thin)
- 2 cups yellow bell peppers (Sliced Thin)
- 1 cup red onion (Sliced Thin)
- 2 fresh garlic cloves (Minced)
- 1 lb roma tomato (Chopped)
- 1⁄2 cup red wine (Rioja Reserve)
- 1 lb broccoli floret (Blanched)
- 2 teaspoons fresh ground black pepper
- 1 cup purple basil (Chiffonnade)
- 1 tablespoon lemon thyme (Chopped)
- 1 tablespoon fresh oregano (Chopped)
- 1⁄2 cup parsley (Chopped)
- 1⁄4 cup asiago-parmesan cheese (Grated)
directions
- Bring a pot of water to a boil and add 1-tablespoon fine sea salt. Blanch noodles and toss with 1-tablespoon oil. Reserve warm pasta water.
- Heat a saute pan, add 3-tablespoons olive, saute peppers, red onion, garlic and tomatoes until tender.
- Add red wine and reduce by half.
- Add broccoli florets, sea salt, black pepper and simmer until florets are tender; 2-3 minutes.
- Reheat blanched egg noodles in reserved pasta water.
- In a large bowl combine sauteed vegetables, egg noodles, Asiago- Parmesan cheese and remaining olive oil, fresh herbs and toss.
- Sseason with fine sea salt and fresh ground black pepper to taste.
- Serve egg noodles in warm bowls.
- Garnish with fresh chopped parsley.
- NOTE: *RIOJA Winery (Spanish Red Wine).
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RECIPE SUBMITTED BY
Potagekempcc
United States