Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         angel hair pasta
                        water
   3      tablespoons   olive oil
   3      cloves        garlic -- finely chopped
   1      head          broccoli -- separated into
                        -- flowerets
   2                    red bell pepper -- diced
   2      cups          heavy cream
   1      cup           parmesan cheese -- grated
     1/8  teaspoon      nutmeg
                        salt and pepper -- to taste
                        parmesan cheese -- for serving

Preparation:

Cook the pasta in boiling, salted water for 4 to 6 minutes, or until just tender. Drain the pasta and toss it with 1 tablespoon of the oil to keep it from sticking together, then keep it warm. Heat the remaining 2 tablespoons of olive oil in a skillet. Add the garlic and sauté‚it lightly; do not brown. Add the broccoli flowerets and peppers, and sauté‚over medium heat until 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.