12 ounces wide egg noodles (blanched) |
2 tablespoons fine sea salt |
6 tablespoons extra virgin olive oil |
1 serrano pepper (chopped fine) |
2 cups red bell peppers (sliced thin) |
2 cups yellow bell peppers (sliced thin) |
1 cup red onion (sliced thin) |
2 fresh garlic cloves (minced) |
1 lb roma tomato (chopped) |
1/2 cup red wine (rioja reserve) |
1 lb broccoli floret (blanched) |
2 teaspoons fresh ground black pepper |
1 cup purple basil (chiffonnade) |
1 tablespoon lemon thyme (chopped) |
1 tablespoon fresh oregano (chopped) |
1/2 cup parsley (chopped) |
1/4 cup asiago-parmesan cheese (grated) |