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1 lb Angel hair pasta

Water

3 tb Olive oil

3 Cloves garlic -- finely Chopped

1 Head broccoli, separated into flowerets

2 Red bell pepper -- diced

2 c Heavy cream

1 c Parmesan cheese -- grated

1/8 ts Nutmeg

Salt and pepper -- to taste

Parmesan cheese -- for topping

 

Cook the pasta 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 heatuntil 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.