Red Bell Pepper, Romano and Broccoli Penne

Quick to prepare, colourful and ideal for casual entertaining.

  • Prep: 15 min
  • Cooking: 10 min - 15 min
Yields 4 servings
red bell pepper romano and broccoli penne

Ingredients

  • 1 large bunch of broccoli
  • 2 tbsp (30 mL) butter
  • 1 red bell pepper julienned
  • 4 garlic cloves minced
  • of hot chili flakes
  • 1/2 cup (125 mL) dry white wine
  • 1 lb (450 g) penne
  • 1 cup (125 mL) 35 % cream
  • 1/2 cup (125 mL) sundried tomatoes in oil in bite-size pieces
  • 2/3 cup (160 mL) finely grated Canadian Romano cheese
  • Salt and pepper to taste

Preparation

Coarsely chop broccoli florets; set aside. Peel broccoli stems, then coarsely chop. Heat butter in large skillet over medium heat. Stir in broccoli, red pepper, garlic and chili flakes; cook 2 min. Add wine, cover and cook until broccoli stems are cooked, about 5 min.

Meanwhile, cook pasta according to package directions.

To broccoli, add cream and sundried tomatoes; increase heat and simmer uncovered until cream thickens slightly, 4 to 5 min. Stir in half the Romano cheese, salt and pepper to taste.

Drain pasta; toss with sauce. Serve with remaining Romano.

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Nutrition

Nutritional Information

per serving
Energy: 849 Calories
Protein: 26 g
Carbohydrate: 105 g
Fat: 36 g
Fibre: 8 g
Sodium: 667 mg

Top 5 Nutrients

 
(% DV*)
Calcium: 27 % / 299 mg
Folate: 129 % / 283 mcg
Vitamin C: 216 % / 130 mg
Thiamin: 60 % / 0.8 mg
Vitamin A: 55 % / 551 mcg