Yield: 8 Servings
| Measure | Ingredient |
|---|---|
| 1 pounds | Angel hair pasta |
| \N \N | Water |
| 3 tablespoons | Olive oil |
| 3 \N | Cloves garlic -- finely |
| \N \N | Chopped |
| 1 \N | Head broccoli, separated |
| \N \N | Into flowerets |
| 2 \N | Red bell pepper -- diced |
| 2 cups | Heavy cream |
| 1 cup | Parmesan cheese -- grated |
| ⅛ teaspoon | Nutmeg |
| \N \N | Salt and pepper -- to taste |
| \N \N | Parmesan cheese -- for |
| \N \N | Serving |
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