Broccoli and Asparagus Peperoncino Recipe

Name: Broccoli and Asparagus Peperoncino
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 200 grams Pasta; 2 tbsp Olive oil; 2 clove Sliced garlic; 1 Red chili peppers (remove seeds); 2 slice Bacon; 1/3 Broccoli; 1/2 bunch Asparagus; 1/2 ladle Pasta boiling water; 1 Salt; 1 Black pepper; 1 Red chili garlic oil

Servings: persons

200 grams Pasta
2 tbsp Olive oil
2 clove Sliced garlic
1 Red chili peppers (remove seeds)
2 slice Bacon
1/3 Broccoli
1/2 bunch Asparagus
1/2 ladle Pasta boiling water
1 Salt
1 Black pepper
1 Red chili garlic oil

1
Cut the broccoli into small bunches.
2
Cut the asparagus into 4 cm lengths.
3
Cut the bacon into 7 mm widths.
4
Begin boiling the pasta.
5
3 minutes before the pasta is done boiling, add the asparagus.
6
2 minutes before it's done boiling, add the broccoli.
7
Boil it all together.
8
Saute the oil and garlic in a frying pan over low-medium heat until fragrant.
9
When the garlic begins to brown, add the red chili pepper.
10
When the garlic browns, remove it and the red chili pepper.
11
Add the bacon and sauce from Step 3.
12
Add the boiled pasta, a ladle of pasta boiling liquid, and vegetables.
13
Season with black pepper and salt.
14
Transfer to a plate and garnish with the garlic and red chili pepper.
15
Sprinkle red chili pepper oil to taste.
16
For convenient Garlic Oil see
17
For Focaccia, see.

440

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 200 grams Pasta, 2 tbsp Olive oil, 2 clove Sliced garlic, 1 Red chili peppers (remove seeds), and more.

Yes, Broccoli and Asparagus Peperoncino falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Broccoli and Asparagus Peperoncino

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