Saturday, June 7, 2008

Stir-Fried Broccoli Pasta

Stir-Fried Broccoli Pasta
serves 8

450g/1lb angel hair pasta
3 tablespoons olive oil
3 garlic cloves, finely chopped
1 head broccoli, broken into florets
2 red peppers, seeded and diced
250ml/9fl oz double cream
175g/6oz Parmesan cheese,freshly grated
pinch of freshly grated nutmeg
salt and ground black pepper

• Cook the pasta in lightly salted boiling water for 8–10 minutes until just al dente. Drain, retaining just a little of the cooking water, then toss with 1 tablespoon of the oil. Keep warm.
• Heat the remaining oil in a heavy frying pan over a medium heat. Add the garlic and sauté lightly until soft (but do not brown). Add the broccoli and peppers, and sauté until tender.
• Remove the vegetables from the pan and set aside. Add the cream and bring to the boil. Reduce the heat and simmer for about 5 minutes until it starts to thicken. Add the Parmesan and a pinch of nutmeg, and cook for a further 2 minutes to thicken a bit more.
• Return the vegetables to the pan with the pasta, and toss together well.Season with salt and pepper if needed. Serve immediately.

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