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