| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Main dish, Pasta, Veggie | 4 | Servings | |
INGREDIENTS
| 12 | oz | Dry rotini or other short |
| Pasta twists | ||
| 2 | T | Olive oil |
| 1 | Red onion, coarsely chopped | |
| 3 | Garlic, minced | |
| 2 | Stalks broccoli, cut into | |
| Bite size pieces | ||
| 1 | Red bell pepper, coarsely | |
| Chopped | ||
| 3/4 | t | Oregano, dried |
| 1/2 | t | Salt |
| 1/4 | t | Red pepper flakes |
| 1/4 | t | 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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Nutrition (calculated from recipe ingredients)
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Calories: 151
Calories From Fat: 93
Total Fat: 10.5g
Cholesterol: 11mg
Sodium: 492.6mg
Potassium: 205mg
Carbohydrates: 8.8g
Fiber: 2.3g
Sugar: 1.9g
Protein: 6g