Cook the pasta according to package 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 heat until 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.
Broccoli and pasta recipe serves 8.
Recipe from "The Red Lion Inn Cookbook"