Title: Pasta with Roast Peppers and Broccoli
Categories: Italian
Yield: 6 Servings

FROM LOIS FLACK
CYBEREALM BBS (315)786-1120
		* * * *
1	lb	Mostaccioli, Ziti, or other pasta shape, uncooked
2	tb	Vegetable Oil
1/2	ts	Hot red pepper flakes
1	lb	Broccoli Flowerets (6 cups)
1/2	c	Water
2		6-oz jars, whole pimientos - or roasted peppers, drained and
1/4	c	Grated Parmesan cheese
		Sat & Pepper to taste

Prepare pasta according to package directions. While pasta is cooking, warm the oil and red pepper flakes over medium heat for two minutes. Add the broccoli and saute for 2-3 minutes. Add 1/2 water and cover. Cook broccoli until tender.

When pasta is done, drain well. Toss the pasta with diced peppers. Season with salt and pepper to taste. Pour the broccoli over pasta, sprinkle with Parmesan and serve.

Per Serving:

Calories:..............567 Fat:............7.14 g. Cholesterol:.......... 0 g Sodium..........800 mg

Source: "Military Lifestyle" magazine

Typed for you by: Lois FLack, CYBEREALM BBS, Watertown, NY.

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