Broccoli Alfredo

poniedziałek, 3 lutego 2014

Broccoli Alfredo

Time: 15 mins


  • 1 tablespoon salt
  • 1/2 lb dry fettuccine
  • 4 cups broccoli florets
  • 4 tablespoons butter
  • 1 cup parmesan cheese, freshly grated, good quality
  • 1/8 teaspoon cayenne pepper (optional)
  • 1/4 teaspoon nutmeg (optional)
  • 1 1/2 teaspoons fresh ground black pepper


  • 1 Place the salt in a large pot of water and bring to a boil; add fettuccine and cook according to package directions for al dente; during the last 3 minutes of cooking, add the broccoli.
  • 2 Drain in a colander, RESERVING 1 cup of the WATER; set aside.
  • 3 Place the butter in the pot, reduce heat to medium-low ,and stir until melted; add 1/2 cup of the reserved pasta water, then stir in 1/3 cup of the Parmesan cheese. Add the fettuccine and broccoli and the cayenne and nutmeg, if desired; toss.
  • 4 Remove from heat and sprinkle with another 1/3 cup of the Parmesan cheese and the pepper, toss again. Adding more pasta water if the fettuccine is too sticky; serve in bowls and sprinkle with the remaining Parmesan cheese, enjoy.

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