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NOODLES WITH PESTO, PARMESAN |
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AND BROCCOLI
1 16-oz. package wide egg noodles
1¼4 C. olive oil
1 large onion, chopped
3 Tbsp. chopped garlic
8 C. fresh broccoli florets
1 C. grated Parmesan cheese
1 C. prepared pesto
Prepare noodles according to directions. Noodles should be almost
tender. Drain noodles, reserving
1 C. of cooking liquid.
Heat olive oil in large pot. Add onion and garlic and sauté until
onion is almost translucent. Add broccoli and 1¼4 C. reserved liquid
from noodles. Cook until
broccoli is tender. Add noodles, 1¼2 C. Parmesan cheese and pesto.
Toss until noodles are evenly coated. Add remaining liquid and toss
well. Season to taste with black pepper and crushed red pepper.
Sprinkle with remaining Parmesan cheese. |
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