Finally, into summer full blast! Everyday I wake up to warm, sunny weather and no humidity. It makes me just want to be outside all day. What a perfect week for people that have beach homes.
Lately, I have spent the weekends tending to my garden and enjoying these beautiful days in my yard. The summer always seems to go by so quickly, so I cherish the long days of light and sun. Autumn will be here soon and although the sky is still bright all day, they seem to more hectic and shorter.
During the summer, I love the small red, orange and yellow peppers that become available. They are so colorful and charming. I usually stuff them with cheese and bake them in the oven for a nice appetizer when company comes. I am always looking for ways to incorporate them into my repertoire, and I have to admit, this is a good one.
The broccoli and sweet peppers are roasted to perfection, leaving them sweet, yet warm and savory. The browned butter adequately enhances the flavor of all the ingredients. The intensity of garlic and crushed red pepper flakes combat the tang of lemon juice and zest in the most exciting way. All the flavors in this dish complement each other, making every mouthful as enticing and wholesome as the last.
This recipe will serve 4-6 people who will be delighted with the sweet peppers in this divine, luscious sauce.
Ingredients for Browned Butter Pasta with Broccoli and Sweet Red Peppers
1 pound broccoli crowns
1 large red bell pepper, seeded and diced
2 tbsp. olive oil, plus 2 more set aside
1 package fusilli pasta (or any pasta of your choice)
Zest and juice of one lemon
2 large garlic cloves, chopped
4 tbsp. unsalted butter
1/4 tsp. crushed red pepper
1 tsp. kosher salt, plus 1/2 set aside
1/2 tbsp. freshly grated black pepper, plus 1/2 set aside
3/4 cup Parmesan-Reggiano cheese
Preheat oven to 450°F.
Cut broccoli into florets, cutting off as much of the stem of as possible.
Cut red pepper into very thin slices.
Toss together in a bowl with 2 tablespoons olive oil, lemon zest and juice, 1 teaspoon of the kosher salt and 1/2 teaspoon of pepper.
Arrange in a single layer on a baking pan lined with parchment paper.
Make sure crowns of broccoli are facing up.
Bake for 15-20 minutes until crowns are browned and crisp.
Fill a pan with very salty water. Bring to a boil.
Add pasta and cook 2 minutes less than cooking directions on package.
RESERVE 1 CUP OF PASTA WATER.
Drain rest of pasta and set aside.
Melt butter in a dutch oven over medium-low heat. When melted, raise heat to medium-high and cook until browned and fragrant, about 2-3 minutes. You will know it is ready when you see it beautifully brown and very fragrant.
Add remaining 2 tablespoons olive oil, garlic, and red pepper flakes. Cook for one minute, stirring constantly.
Add in pasta. (It may stick together at first, just keep mixing it with butter and garlic mixture and it will come apart easily.)
Stir in remaining salt and pepper.
Gently add in roasted broccoli and red pepper.
Pour in 1/4 cup of pasta water, adding more in small amounts until you reach the consistency of sauce you prefer.
Transfer to a serving dish and top with cheese.
It’s that simple!
Pants pot!
