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Capellini With Broccoli Cream Sauce

the.instructor's picture
  Broccoli 1 1⁄2 Pound
  Capellini/Coil vermicelli 10 Ounce (1 Package, Dry Variety)
  Butter/Margarine 6 Tablespoon
  Whipping cream 2 Cup (32 tbs)
  Ground nutmeg 1⁄4 Teaspoon
  Freshly grated parmesan cheese 2 Cup (32 tbs)

Cut off and discard tough broccoli ends.
Peel stems.
Set aside a few whole flowerets for garnish; finely chop remaining broccoli.
In a 5- to 6-quart pan, bring 3 quarts water to a boil over high heat.
Add pasta; cook, uncovered, until tender to bite, about 3 minutes.
Drain pasta, rinse with cold water, and drain again.
While water is heating, melt butter in a 12- to 14-inch frying pan over medium-high heat; add broccoli (including reserved flowerets) and 1/3 cup water.
Cover and cook until broccoli is tender when pierced, about 5 minutes; set flowerets aside.
Add cream and nutmeg to pan; bring to a boil, then add cooked, drained pasta.
Cook, stirring, until mixture is hot and cream clings to pasta.
Remove from heat.
Sprinkle with 1 1/4 cups of the cheese; mix with 2 forks.
Put pasta onto a hot platter and top with broccoli flowerets and 3 to 4 tablespoons of the remaining cheese.

Recipe Summary

Difficulty Level: 
Main Dish

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Average: 4 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4732 Calories from Fat 2776

% Daily Value*

Total Fat 311 g479.2%

Saturated Fat 196 g980.1%

Trans Fat 0 g

Cholesterol 1075.9 mg358.6%

Sodium 4182.4 mg174.3%

Total Carbohydrates 292 g97.5%

Dietary Fiber 28 g111.8%

Sugars 50.7 g

Protein 151 g301.9%

Vitamin A 151.9% Vitamin C 1011.6%

Calcium 337.6% Iron 68.2%

*Based on a 2000 Calorie diet

Capellini With Broccoli Cream Sauce Recipe