Fresh Broccoli And Peppers With Egg Noodles Recipes

LINGUINI WITH BROCCOLI AND RED PEPPERS

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• Steam broccoli with 2 tablespoons water in microwave for 6-7 minutes.
• In 10-inch skillet, heat olive oil and butter over low heat. Stir in garlic (more or less to suit your tastes) and red pepper slices; saute gently.
• Drain broccoli and add to skillet. Sprinkle lightly with garlic salt and saute broccoli and peppers until soft.
• Toss vegetable mixture with hot pasta. Sprinkle with Parmesan cheese.

BROCCOLI WITH SAUTEED RED PEPPER

Steps:

• In a large saucepan, bring broth to a boil. Cut broccoli spears in half lengthwise; add to broth. Reduce heat; cover and simmer for 5-8 minutes or until crisp-tender. , Meanwhile, in a large skillet, saute red pepper and shallot in oil for 5 minutes or until crisp-tender. Drain broccoli; add broccoli, almonds, lemon-pepper and salt to skillet. Cook and stir for 2 minutes or until broccoli is tender.

UDON NOODLES WITH BROCCOLI AND PEPPERS

Steps:

• Cook and drain noodles as directed on package.
• Meanwhile, in large skillet, heat oil over medium-high heat. Add broccoli, pepper, carrots and water chestnuts. Cook and stir 3 minutes or until vegetables are tender-crisp.
• In small bowl, whisk together broth, soy sauce, vinegar, garlic, gingerroot and cornstarch. Add to skillet; cook, stirring constantly, 2 minutes or until thickened.
• Place noodles in serving bowl. Top with vegetable mixture tossing to coat well.

FRESH BROCCOLI AND PEPPERS WITH EGG NOODLES

Steps:

• 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).

NOODLES WITH GREEN PEPPERS

Steps:

• Cook the noodles in boiling salted water until tender. Do not overcook. Drain and reserve 1/4 cup cooking liquid.
• Meanwhile, in a small skillet, add the olive oil and the green pepper. Salt and pepper to taste. Cook briefly until tender. Set aside.
• Return the noodles to the pan; add the reserved liquid, green pepper and the butter. Salt and pepper to taste; add Parmesan. Toss well and serve immediately.

BROCCOLI NOODLE SIDE DISH

Steps:

• Cook noodles according to package directions. Meanwhile, in skillet, saute minced garlic in oil until tender. Add broccoli; saute for 4 minutes or until crisp-tender. Add the mushrooms, thyme, pepper and salt if desired; saute for 2-3 minutes. Drain the noodles and add to the broccoli mixture. Stir gently over low heat until heated through.