Fresh Broccoli And Peppers With Egg Noodles Recipe

Name: Fresh Broccoli And Peppers With Egg Noodles
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 ounces wide egg noodles (Blanched); 2 tablespoons fine sea salt; 6 tablespoons extra virgin olive oil; 1 serrano pepper (Chopped Fine); 2 cups red bell peppers (Sliced Thin); 2 cups yellow bell peppers (Sliced Thin); 1 cup red onion (Sliced Thin); 2 fresh garlic cloves (Minced); 1 lb roma tomato (Chopped); 1/2 cup red wine (Rioja Reserve); 1 lb broccoli floret (Blanched); 2 teaspoons fresh ground black pepper; 1 cup purple basil (Chiffonnade); 1 tablespoon lemon thyme (Chopped); 1 tablespoon fresh oregano (Chopped); 1/2 cup parsley (Chopped); 1/4 cup asiago-parmesan cheese (Grated)

Servings: persons

12 ounces wide egg noodles (Blanched)
2 tablespoons fine sea salt
6 tablespoons extra virgin olive oil
1 serrano pepper (Chopped Fine)
2 cups red bell peppers (Sliced Thin)
2 cups yellow bell peppers (Sliced Thin)
1 cup red onion (Sliced Thin)
2 fresh garlic cloves (Minced)
1 lb roma tomato (Chopped)
1/2 cup red wine (Rioja Reserve)
1 lb broccoli floret (Blanched)
2 teaspoons fresh ground black pepper
1 cup purple basil (Chiffonnade)
1 tablespoon lemon thyme (Chopped)
1 tablespoon fresh oregano (Chopped)
1/2 cup parsley (Chopped)
1/4 cup asiago-parmesan cheese (Grated)

1
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.
2
Heat a saute pan, add 3-tablespoons olive, saute peppers, red onion, garlic and tomatoes until tender.
3
Add red wine and reduce by half.
4
Add broccoli florets, sea salt, black pepper and simmer until florets are tender; 2-3 minutes.
5
Reheat blanched egg noodles in reserved pasta water.
6
In a large bowl combine sauteed vegetables, egg noodles, Asiago- Parmesan cheese and remaining olive oil, fresh herbs and toss.
7
Sseason with fine sea salt and fresh ground black pepper to taste.
8
Serve egg noodles in warm bowls.
9
Garnish with fresh chopped parsley.
10
NOTE: *RIOJA Winery (Spanish Red Wine).

817

kcal

Calories

Fat

120

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 17 ingredients. The key ingredients include: 12 ounces wide egg noodles (Blanched), 2 tablespoons fine sea salt, 6 tablespoons extra virgin olive oil, 1 serrano pepper (Chopped Fine), and more.

Yes, Fresh Broccoli And Peppers With Egg Noodles falls under the Pasta & Noodles 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.

That's it — enjoy your meal!

Fresh Broccoli And Peppers With Egg Noodles

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions