Rich and subtly flavored, this elegant entree combines cooked fresh broccoli and delicate capellini with warm, nutmeg-spiced whipping cream and plenty of grated Parmesan.
1 1/2 pounds broccoli
10 ounces dried capellini (angel hair pasta)
6 tablespoons butter or margarine
1/3 cup water
2 cups whipping cream
1/4 teaspoon ground nutmeg
About 2 cups (about 6 oz.) grated Parmesan cheese
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1. Trim and discard tough ends of broccoli stalks; peel stalks, if desired. Reserve a few whole flowerets for garnish; finely chop remaining broccoli. Set aside.
2. In a 5 to 6 quart pan, bring about 3 quarts water to a boil over high heat; stir in pasta and cook, uncovered, until just tender to bite (about 3 minutes). Or cook pasta according to package directions. Drain well; keep warm.
3. While water is heating, melt butter in a wide frying pan over medium high heat; add broccoli (including reserved flowerets) and the 1/3 cup water. Cover and cook until broccoli is tender when pierced (3 to 5 minutes). Remove flowerets from pan and set aside.
4. Add cream and nutmeg to broccoli remaining in pan; bring to a boil. Then add drained pasta. Cook, stirring, until mixture is heated through and cream clings to pasta. Remove from heat. Sprinkle with 1 1/4 cups of the cheese; mix gently, using 2 forks.
5. Pour pasta onto a platter or individual plates; top with reserved broccoli flowerlets and sprinkle evenly with 3 to 4 tablespoons more cheese. Serve at once; offer remaining cheese to add to taste.
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makes 6 servings.
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