Recipe: Penne Pasta with Red Bell Peppers and Peas in a Garlic Broth
Penne Pasta with Red Bell Peppers and Peas in a Garlic Broth
Yield: 6 Servings
Ingredients:
1 lb penne pasta
2 tablespoons vegetable oil
1 red onion, cut in half, then sliced
2 red bell peppers, stemmed, cored, and diced into small pieces
12 large garlic cloves, crushed and peeled
1 14 1/2-ounce can vegetable broth or low-salt chicken broth
1 cup frozen peas
½ cup sliced black olives, drained
1 cup grated Parmesan cheese
1/4 cup chopped fresh parsley
Sea salt and freshly ground pepper to taste
Preparation:
Bring a large stock pot full of 1 gallon of water to a boil over high heat. Add 1 teaspoon of sea salt followed by the penne and cook until the pasta is tender, yet still slightly firm in the middle. Drain and set aside.
Heat a large skillet over medium high heat. Add the onions and cook until they begin to become tender. Add the red bell pepper and cook until tender, but still crisp. Transfer the vegetables to a plate and set aside. Add the garlic and broth to the pan and cook until reduced by ½. Strain the garlic from the broth, and discard the garlic.
Stir the peas, olives, Parmesan, penne, and the reserved vegetables into the garlic broth over medium heat. Season with salt and pepper and cook until heated through. The pasta will still be brothy. Garnish with parsley and serve.