|
|
SEARCH RECIPES |
|
| |
|
| |
|
| |
|
SUBSCRIBE RECIPES |
|
| |
|
Subscribe FREE to receive periodic favourite recipes. |
|
|
|
|
| |
|
ASSOCIATES |
|
| |
|
| |
|
|
| |
|
Stir Fried Broccoli Pasta |
| |
|
| |
| Course |
Any |
| Cuisine |
Unknown |
| Dish Type |
Non-spicy |
| Occasion |
Any |
| Submitted By |
Admin |
|
| Category |
Pasta, Grains and Pulses |
|
Method |
Wok |
|
Time |
-- |
|
Calories |
-- |
|
Serves |
8 |
|
|
|
|
| |
|
|
Ingredients : |
|
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 |
|
| |
|
| How to Prepare : |
|
• 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. |
|
| |
|
|
|
|
| |
|
|
|
LOGIN HERE |
|
| |
|
| |
|
ASSOCIATES |
|
| |
|
| |
|
| |
| INFORMATION |
|
|
|
| |
|
Add To Favorites
Post Comments
Email Recipe To A Friend
Print This Recipe