1 lb angel hair pasta
1 water
3 tbsp olive oil
3 cloves garlic -- finely
1 chopped
1 head broccoli, separated
1 into flowerets
2 red bell pepper -- diced
2 cup heavy cream
1 cup parmesan cheese -- grated
1/8 tsp nutmeg
1 salt and pepper -- to taste
1 parmesan cheese -- for
1 serving
Directions
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.
Recipe By : The Red Lion Inn Cookbook
Servings: 8 servings
Angel Hair Pasta With Stir-Fried Broccoli Recipe brought to you by Recipe Ideas
Categories: Asian; Chinese; Italian; Pasta; Vegetable
The History of Recipes
Academics have tracked the existance of recipes back into antiquity, at least as far back into history as early Egypt, and possibly even further. In practice though, generally, these early cook books were just simple pictorial, hieroglyphic or cunieform instructions for preparing food.
Interestingly, the oldest recipe discovered, according to experts is a series of tablets in ancient Sumerian describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel exhilarated and blissful. During Roman times around 25BC a man called Apicius compiled a collection of documents describing recipes prepared by wealthy Romans. In his publication, Apicius recounts how the meals were separated into hors d`oeuvres, main course and afters, something we still use today. Aspicius also tells us how the early Romans were skilled in the use of a good variety of spices, including a few you will know like basil, fennel and dill. As our culinary historical trip moves on a few more years there are some recipe books which appeared in the 1300s - a recipe book called `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Don`t be fooled by the titles though, these books are not about the curry that is familiar to us all today, but instead descriptions of the types of food cooked for the rich and wealthy people of that time. In the fifteenth century, the Crusaders brought back many foods and herbs from the holy land, such as coriander, parsley, and basil. These new culinary innovations caused an increase in manuscripts on food, many of which are now in academic collections. By the arrival of the 1900s, cooking books were in great demand, mostly as a result of better eduction, more free time and disposable income. Like it or not, the introduction of television brought us TV cookery programs and the recipe books that accompanied them. Which brings us neatly to the present day and the invention of computers and the internet, permitting everybody to access massive numbers of recipes such as those found on this web site. |
We hope you enjoy this Angel Hair Pasta With Stir Fried Broccoli recipe.
