Bow Ties in Red Pepper Sauce w/Broccoli
1 cup broccoli florets
8 ounces bow tie pasta
1 tablespoon olive oil
1 clove garlic, minced
2 medium red bell peppers, coarsely chopped
1/4 teaspoon salt
1 cup vegetable broth
1/4 cup Parmesan cheese
1 tablespoon fresh basil (or 1 tsp dried), chopped
1/2 teaspoon dried oregano
1/4 teaspoon freshly ground black pepper
Blanch broccoli 2 minutes, and reserve boiling water for pasta.
With a slotted spoon, transfer broccoli to a colander to drain.
Rinse under cold running water and set aside. In broccoli water,
cook pasta according to directions.
In a large nonstick skillet, warm oil over medium heat. Add garlic
and cook, stirring frequently, until fragrant, about 30 seconds.
Add peppers and salt. pour in broth, bring to simmer, and cook
until liquid is reduced to about 1/3 cup, about 7 minutes.
In a food processor or blender, process pepper mixture until pureed.
Strain back into skillet. Stir in broccoli, Parmesan, basil,
oregano, and black pepper. Simmer until broccoli is heated, about
2-3 minutes. Drain pasta and spoon into a large serving bowl.
Add sauce and toss to coat.