Cook the pasta according to package directions in boiling, salted water just until tender. Drain and toss the angel hair pasta with 1 tablespoon
of the olive oil to keep it from sticking together; keep warm.
Heat the remaining 2 tablespoons of olive oil in a large skillet over medium-low heat. Add
the garlic and saute for about 30 seconds. 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 skillet and bring to a boil. Reduce the heat
and simmer until it starts to thicken, about 5 minutes. Add the 1 cup of
Parmesan cheese and nutmeg, and cook 2 minutes longer to
thicken a bit more. Add vegetables and the cooked pasta. Toss
them together well and heat through. Season with salt and pepper if needed. Serve
hot with additional Parmesan on the side.
Broccoli and pasta recipe serves 8.
Recipe adapted from "The Red Lion Inn Cookbook"