| Fettuccini with Broccoli and Garlic
4 Garlic cloves, crushed
350 grams of Broccoli florets
2/3 cup of chicken stock
4 tablespoons of white wine
2 tablespoons of fresh basil, chopped
4 tablespoons of Parmesan cheese, grated
350 grams of Fettuccine
1 dash of Salt & pepper |
|
Put garlic, broccoli and stock into saucepan. Bring to boil and cook 5 minutes until tender, stirring occasionally. Mash with fork until broccoli is roughly chopped. Add white wine, basil and parmesan and season with salt & pepper to taste. Meanwhile, cook fettuccine until al dente and drain thoroughly. Toss with half of the broccoli sauce and transfer to serving plates. Top with remaining sauce and garnish as desired. Posted to recipelu-digest Volume 01 Number 333 by RK.Eades@kvnet.org on 1997,
|
- Cookies - Couscous - Crumb Cake - Deep Fryer - Dips, Sauces, & Salsa - Desserts - Dressing/Stuffing - Dutch Oven/Cast Iron - Eggplant - Eggs - Ethnic & Regional - Fish - Halloween - Ham - Holiday Recipes - Kid Favorites - Low Fat Store & Recipes - Meatloaf - Meats - Microwave - Mousse - Muffins - Mussels - All Things Pasta! - Potato Salad - Pound cake - Puddings - Quick n Easy - Salads - Slow Cooker - Thanksgiving & Christmas - Veal - Vegetables - Weight Watchers View All Categories
Privacy Policy