Fresh Broccoli And Peppers With Egg Noodles - cooking recipe

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)

Preparation

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