Pasta with Roasted Peppers and Broccoli

1 pound Mostaccioli, Ziti or other medium pasta shape, uncooked
2 tbsp. vegetable oil
1/2 tsp. hot red pepper flakes
1 pound broccoli florets (6 cups)
2 jars (6-oz. each) whole pimientos or roasted peppers, drained and diced
1/4 cup grated Parmesan cheese

Prepare pasta according to package directions.

While pasta is cooking, warm the oil and red pepper flakes over medium heat for two minutes. Add the broccoli and saute for 2-3 minutes.

Add 1/2 cup water and cover. Cook broccoli until tender-crisp, about 3 minutes.

When pasta is done, drain well. Toss the pasta with diced peppers. Season with salt and pepper to taste. Pour the broccoli over pasta, sprinkle with Parmesan cheese and serve.

Servings: 6