12 oz Dry rotini or other short
Pasta twists
2 tbsp Olive oil
1 medium Red onion, coarsely chopped
3 cl Garlic, minced
2 medium Stalks broccoli, cut into
Bite size pieces
1 large Red bell pepper, coarsely
Chopped
3/4 tsp Oregano, dried
1/2 tsp Salt
1/4 tsp Red pepper flakes
1/4 tsp Black pepper
1 cup Half and half
1/2 cup Parmesan, grated
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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
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