Red Bell Pepper, Romano and Broccoli Penne

Name: Red Bell Pepper, Romano and Broccoli Penne
Yield: 4 servings
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

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

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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.