Pasta with Vegetables and Crispy Parmesan Cheese Print Email

freshly cooked pasta
broccoli, divided into small florets
red pepper, diced
onion, sliced
fresh chili, finely chopped and just enough to give a little sting
garlic, slightly crushed
parmesan cheese, freshly grated
extra-virgin olive oil

Take out a non-stick pan and spread out the grated parmesan cheese in a thin layer. Cook until it has melted and got a bit of colour. Leave to cool down a bit.

Cook all the vegetables and the chili in a skillet with some olive oil until they are soft and slightly browned.

Mix pasta with the vegetables and then break the parmesan into flakes on top before serving. Or prepare a bowl parmesan flakes and let people add it themselves. -