| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Pasta, Main dish, Veggie | 4 | Servings | |
INGREDIENTS
| 12 | oz | Dry rotini or other short |
| Pasta twists | ||
| 2 | tb | Olive oil |
| 1 | md | Red onion, coarsely chopped |
| 3 | cl | Garlic, minced |
| 2 | md | Stalks broccoli, cut into |
| Bite size pieces | ||
| 1 | lg | Red bell pepper, coarsely |
| Chopped | ||
| 3/4 | ts | Oregano, dried |
| 1/2 | ts | Salt |
| 1/4 | ts | Red pepper flakes |
| 1/4 | ts | Black pepper |
| 1 | c | Half and half |
| 1/2 | c | Parmesan, grated |
INSTRUCTIONS
Cook pasta until al dente, according to package directions. Meanwhile in a large skillet, warm 1 Tbs of oil over medium high heat. Add onion and garlic and cook, stirring frequently until onion begins to brown, about 5 minutes. Add the remaining 1 Tbs of oil to skillet. Add broccoli, bell pepper, oregano, salt, red pepper flakes and black pepper. Stir fry until the vegetables are crisp-tender, about 5 minutes. Stir in the half and half and the parmesan until combined. Reduce heat to medium, bring to a simmer, and cook stirring constantly, until mixture thickens slightly, about 2 to 3 minutes. Remove from heat. Drain pasta and transfer it to a large serving bowl. Add broccoli sauce, toss to coat and serve. Source: Wednesday is Spaghetti by Time Life Books From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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