Fresh Broccoli and Peppers With Egg Noodles

READY IN: 20mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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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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