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Add a photoServings: 8
Ingredients
- 1 lb angel hair pasta water
- 3 Tbsp. extra virgin olive oil
- 3 x cloves garlic, finely minced
- 1 head broccoli, separated into flowerets
- 2 x red bell pepper, diced
- 2 c. heavy cream
- 1 c. 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 min, or possibly till just tender. Drain the pasta and toss it with 1 Tbsp. of the oil to keep it from sticking together, then keep it hot. Heat the remaining 2 Tbsp. of extra virgin olive oil in a skillet. Add in the garlic and sauteeit lightly; don't brown. Add in the broccoli flowerets and peppers, and sauteeover medium heat till tender, about 5 to 7 min. Remove the vegetables from the skillet. Add in the cream to the pan and bring to a boil. Reduce the heat and simmer till it starts to thicken, about 5 min. Add in the Parmesan cheese and nutmeg, and cook an additional 2 min to thicken it a bit more. Add in vegetables and the cooked pasta. Toss them together well. Season with salt and pepper if needed. Serve immediately, with additional Parmesan on the side.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 119g | |
| Recipe makes 8 servings | |
| Calories 227 | |
| Calories from Fat 176 | 78% |
| Total Fat 19.99g | 25% |
| Saturated Fat 9.8g | 39% |
| Trans Fat 0.0g | |
| Cholesterol 52mg | 17% |
| Sodium 219mg | 9% |
| Potassium 240mg | 7% |
| Total Carbs 6.22g | 2% |
| Dietary Fiber 1.7g | 6% |
| Sugars 1.97g | 1% |
| Protein 7.03g | 11% |
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