| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | Main dishes, Pasta, Vegetables | 8 | Servings | |
INGREDIENTS
| 1 | lb | Angel hair pasta |
| Water | ||
| 3 | T | Olive oil |
| 3 | Cloves garlic, finely | |
| Chopped | ||
| 1 | Head broccoli, separated | |
| Into flowerets | ||
| 2 | Red bell pepper, diced | |
| 2 | c | Heavy cream |
| 1 | c | Parmesan cheese, grated |
| 1/8 | t | Nutmeg |
| Salt and pepper, to taste | ||
| Parmesan cheese, for | ||
| Serving |
INSTRUCTIONS
Cook the pasta in boiling, salted water for 4 to 6 minutes, or until just tender. Drain the pasta and toss it with 1 tablespoon of the oil to keep it from sticking together, then keep it warm. Heat the remaining 2 tablespoons of olive oil in a skillet. Add the garlic and saute it lightly; do not brown. Add the broccoli flowerets and peppers, and saute over medium heatuntil tender, about 5 to 7 minutes. Remove the vegetables from the skillet. Add the cream to the pan and bring to a boil. Reduce the heat and simmer until it starts to thicken, about 5 minutes. Add the Parmesan cheese and nutmeg, and cook an additional 2 minutes to thicken it a bit more. Add vegetables and the cooked pasta. Toss them together well. Season with salt and pepper if needed. Serve immediately, with additional Parmesan on the side. Recipe By : The Red Lion Inn Cookbook From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 527
Calories From Fat: 236
Total Fat: 26.8g
Cholesterol: 70.6mg
Sodium: 538mg
Potassium: 286.2mg
Carbohydrates: 49.6g
Fiber: 2.8g
Sugar: 1.9g
Protein: 21.6g