Angel Hair Pasta With Stir-fried Broccoli Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
1 lbs: Angel hair pasta,
Water,
3 tbsp: Olive oil,
3 Cloves: garlic, finely
Chopped,
1 Head: broccoli, separated
Into flowerets,
2: Red bell pepper, diced
2 cup: Heavy cream,
1 cup: Parmesan cheese, grated
1/8 tsp: Nutmeg,
Salt and pepper, to taste
Parmesan cheese, for
Serving,
Directions:
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
Source from luhu.jp
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
Source from luhu.jp