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Broccoli and Roasted Red Pepper Pasta   From Miavita The bright colors of this dish are a sign that it's rich in disease-fighting antioxidants.

Ingredients

2	-	red bell peppers
1	teaspoon	balsamic vinegar
1	-	pinch crushed red pepper flakes
-	-	Sea salt to taste
-	-	Freshly ground black pepper to taste
2	cups	(8 oz/240 g) broccoli florets
12	ounces	(360 g) penne or other sturdy pasta
-	-	Olive oil cooking spray
1	tablespoon	chopped fresh garlic
1 or 2	-	anchovy fillets (optional), chopped
2	-	vine-ripened tomatoes, seeded and diced
2	teaspoons	dried basil
4	tablespoons	freshly grated Parmesan cheese

Preparation

- Estimated cooking time: Under 30 minutes -

1	Preheat the broiler. Place peppers on a broiling pan. Broil, turning frequently, until skins blister and turn black. Transfer the peppers to a bowl, cover with plastic wrap and set aside for 10 minutes.
2	To peel peppers, place under cool running water and peel away blistered skins. Slice open and wash out seeds. Place the peppers in a food processor or blender; add balsamic vinegar, crushed red pepper flakes, salt and pepper. Puree until smooth.
3	Bring a large pot of salted water to a boil. Add broccoli florets and cook for 1 minute. Scoop out the broccoli with a slotted spoon and set aside. Bring the water back to a boil.
4	Cook pasta until al dente, about 8 minutes.
5	Meanwhile, spray a large skillet with cooking spray and place pan over medium-low heat. Add garlic and chopped anchovies, if using. Cook, stirring, for 30 seconds. Stir in tomatoes and increase the heat to medium. When the tomatoes begin to simmer, stir in pepper puree and broccoli; cook for 2 minutes. Stir in basil and remove from the heat.
6	Drain the pasta and add to the skillet, stirring to coat.
7	Spoon into shallow bowls and garnish each with 1 tablespoon grated Parmesan.

Nutritional Analysis
Number of Servings: 4 servings

Per Serving Calories 379 Carbohydrate 72 g Fat 3.3 g Fiber 4.8 g Protein 15 g Saturated fat 1.2 g Sodium 137 mg

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