Penne with Broccoli and Peppers

It's a miserably hot and humid day, and a quick and easy dinner that doesn't require heating up the oven is nice on days like this. I did have to use the stove, but this dish came together quickly and was a nice light meal that didn't weigh me down. My inspiration for this dish was the appearance of broccoli at the farmer's market just a week or two ago.

Penne with Broccoli and Peppers

serves 4

8 oz. whole wheat penne
1 T. unsalted butter
2 garlic cloves, finely minced or pressed through a garlic press
1 lb. broccoli, cut into bite-size florets
1 large red bell pepper, cut into strips
Freshly ground salt and pepper
1/4 c. freshly grated Romano cheese (or Parmesan, in a pinch)

1. Bring a large pot of water to a boil. Add pasta and cook until al dente, stirring occasionally, about 8 to 10 minutes. Drain, reserving 1/2 cup pasta water and set aside.

2. Heat butter in a large skillet over medium heat. Add garlic, and saute until golden, about 2 minutes. Add broccoli, peppers, and pasta water and cook until vegetables are crisp-tender and broccoli is bright green, about 3 minutes. Season to taste with salt and pepper.

3. Add pasta to pan and stir to combine thoroughly, heating through for a minute or two if necessary. Top with grated cheese and toss to combine.