Pasta twists with spicy broccoli sauce
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 12 | ounces | Dry rotini or other short |
| Pasta twists | ||
| 2 | tablespoons | Olive oil |
| 1 | medium | Red onion, coarsely chopped |
| 3 | cloves | Garlic, minced |
| 2 | mediums | Stalks broccoli, cut into |
| Bite size pieces | ||
| 1 | large | Red bell pepper, coarsely |
| Chopped | ||
| ¾ | teaspoon | Oregano, dried |
| ½ | teaspoon | Salt |
| ¼ | teaspoon | Red pepper flakes |
| ¼ | teaspoon | Black pepper |
| 1 | cup | Half and half |
| ½ | cup | Parmesan, grated |
Directions
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 Submitted By HENRY REINTGES On 11-20-95