Spaghetti broccoli

Ingredients:

1/4 lb angel hair pasta
2 tablespoon olive oil
1 cloves garlic finely chopped
1/4 head broccoli, separated into flowerets
1/2 red bell pepper diced
1/2 cup heavy cream
1/2 cup parmesan cheese grated
1/8 teaspoon nutmeg
salt and pepper to taste
parmesan cheese for serving

Method:
Cook the pasta in boiling, salted water for 4 to 6 minutes, or until just tender. Drain the pasta and toss it with a tablespoon of the oil to keep it from sticking together, then keep it warm.
Heat the remaining tablespoon 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.

Maybe you could add cayenne pepper instead of ground one... with nutmeg and broccoli will be a fleshliness mix

n.b. the do not use the broccoli in the photo above