Recipe courtesy of Chris Young
and
Chris Young
Fettuccine with Broccoli
- Level: Easy
- Yield: 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 432
- Total Fat
- 17
- Saturated Fat
- 4
- Carbohydrates
- 54
- Dietary Fiber
- 2
- Sugar
- 0
- Protein
- 16
- Cholesterol
- 47
- Sodium
- 405
- Total: 35 min
- Prep: 20 min
- Cook: 15 min
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)