PASTA WITH VEGETABLES AND CRISPY PARMESAN CHEESE

When I saw this way of using parmesan on pasta some time ago I couldn’t help thinking Why didn’t I ever think of this?? It is such a nice way to give a crunchier texture to the pasta and it adds a special flavour too. But life is full of those instances, you see these incredible simple but nice ideas that you just wish you had come up with yourself but you didn’t. I don’t mind that much, it’s enough that someone did come up with them at all and shared them. This is a very easy dish to make and you can improvise a lot when it comes to the choice of vegetables but you can rest assured that the outcome is special, the crispy parmesan flakes will see to that!

PASTA WITH VEGETABLES AND CRISPY PARMESAN CHEESE

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
salt
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 repare a bowl parmesan flakes and let people add it themselves!

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