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Categories:
olive oil garlic yellow peppers chicken broth kosher salt red pepper whole wheat penne peas fresh basil leaf Romano cheese
Viewed: 140 - Published at: 10 years agoIngredients
- 2 tablespoons olive oil
- 4 garlic cloves, minced
- 2 large yellow peppers, cored, seeded and thinly sliced
- 12 cup chicken broth
- kosher salt, coarse to taste
- red pepper flakes, to taste
- 34 lb whole wheat penne
- 10 ounces frozen baby peas
- 14 lb prosciutto, thinly sliced and chopped
- 1 cup fresh basil leaf, chopped
- 34 cup romano cheese, grated, divided
Method
- Bring a large pot of water to boil.
- Meanwhile, place a large skillet over medium heat.
- When hot, add oil and garlic; cook until garlic turns golden, about 1 minute.
- Add peppers, broth, salt and pepper flakes.
- Cover and cook for 20 minutes, stirring occasionally.
- Cook penne according to package directions.
- When penne is cooked, add frozen peas and stir.
- Drain penne and peas.
- Add penne, peas, prosciutto and basil to pepper mixture in skillet.
- Gently toss to mix; season with salt and red pepper to taste.
- Top each portion with grated Romano cheese and serve.
