| 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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