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12 x ca. 30 g | Dry rotini or other short |
| Pasta twists |
2 Esslöffel | olive oil |
1 mittel | Red Onion coarsely chopped |
30 Milliliter | Garlic minced |
2 mittel | Stalks broccoli, cut into |
| Bite size pieces |
1 gross | red bell pepper coarsely chopped |
3/4 Teelöffel | oregano dried |
1/2 Teelöffel | salt |
1/4 Teelöffel | red pepper flakes |
1/4 Teelöffel | black pepper |
1 Tasse | Half-and-half |
1/2 Tasse | parmesan grated |
Cook pasta until al dente, according to package directions. Meanwhile in a large skillet, warm 1 Tbs of oil over medium high heat. Add onion and garlic and cook, stirring frequently until onion begins to brown, about 5 minutes. Add the remaining 1 Tbs of oil to skillet. Add broccoli, bell pepper, oregano, salt, red pepper flakes and black pepper. Stir fry until the vegetables are crisp-tender, about 5 minutes. Stir in the half and half and the parmesan until combined. Reduce heat to medium, bring to a simmer, and cook stirring constantly, until mixture thickens slightly, about 2 to 3 minutes. Remove from heat. Drain pasta and transfer it to a large serving bowl. Add broccoli sauce, toss to coat and serve.
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