Fettuccine with Broccoli

Total Time:
35 min
Prep:
20 min
Cook:
15 min

Yield:
10 servings
Level:
Easy

Ingredients
  • 4 ounces olive oil
  • 12 cloves garlic, peeled and coarsely minced
  • 1 pound broccoli florets, washed and blanched
  • 2 pounds fresh fettuccine, cooked al dente in boiling, salted water, rinsed and drained, recipe follows
  • 12 ounces store-bought Mornay sauce
  • Salt and freshly ground black pepper
  • 5 ounces freshly grated Romano
  • Basic Pasta Recipe:
  • 12 ounces semolina flour
  • 12 ounces bread flour
  • 1 tablespoons salt
  • 8 ounces water, as needed
  • 2 eggs
Directions
  • In a saute pan, heat oil and saute garlic. Add broccoli and toss together.

  • Add pasta to garlic and broccoli. Add Mornay sauce, season, to taste, and heat throughout.

  • Serve immediately garnished with cheese.

Basic Pasta Recipe:
  • Mix dry ingredients in a mixer. Slowly add water and eggs. Mix for 10 minutes; the dough should be crumbly. Extrude pasta as desired.

  • Yield: 2 pounds (approximately 10 servings)


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