Recipe: Pepperoni Vegetable Pasta Skillet

PEPPERONI VEGETABLE PASTA SKILLET

1 1/4 cups uncooked small macaroni
1 tablespoon olive oil
1 large onion, coarsely chopped
1/2 cup coarsely chopped red bell pepper
1 teaspoon minced garlic
3 to 4 ounces sliced pepperoni, coarsely diced*
1/3 cup reduced-sodium, or regular, chicken broth
1 (14 1/2 ounce) can Italian-style tomatoes, including juice, chopped
3/4 teaspoon dried oregano leaves
3/4 teaspoon dried marjoram leaves
3 cups broccoli florets*
salt and pepper (to taste)
1 to 2 tablespoons grated Parmesan cheese for garnish (optional)

Cook macaroni according to package directions until barely al dente. Rinse under cold water and drain.

Meanwhile, in a 12-inch or larger nonstick saute pan or skillet, heat oil to hot, but not smoking, over high heat. Add onion, bell pepper and garlic. Lower heat slightly and cook, stirring, until vegetables are lightly browned, about 5 minutes.

Add pepperoni, broth, tomatoes, oregano and marjoram; simmer 10 minutes.

Stir in broccoli and cook until almost tender, 4 to 5 minutes longer. Stir in macaroni. Simmer several minutes longer until broccoli is cooked through and flavors have blended. Add salt and pepper, if desired. Garnish servings with Parmesan, if desired.

*For convenience, buy a 3-ounce, pre-sliced package of pepperoni, and cut-up, ready-to-use broccoli florets.

Servings: 4
Source: Simply Italian by Ruth Glick