Angel Hair Pasta and Vegetables
| 1 | head broccoli, cut into florets | 3/4 | cup carrots, thinly sliced |
| 1 | cup frozen pearl onions | 2 | cups chicken broth |
| 1/2 | cup sun-dried tomatoes, minced | 1/4 | teaspoon hot chili flakes (opt.) |
| 3/4 | pound angel hair pasta | 3 | tablespoons prepared capers, drained |
| 1/4 | cup shredded parmesan cheese | | |
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Boil water for pasta. To boiling water, add broccoli; cook just until broccoli turns bright green. Remove broccoli & immediately transfer to ice water. Drain before using. Add carrots & onions to boiling water. Cook until carrots are just tender. In another pan, bring broth, tomatoes & chili flakes to boil; reduce heat to keep warm. Without removing carrots or onions, add pasta water. Cook until pasta is tender. Drain pasta & vegetables; mix with broth mixture, broccoli, capers & parmesan cheese. Serves 4.
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