From, "To Market, To Market...A Collection of Kentucky Recipes," published in cooperation with your Daily InBox newsletter.
INGREDIENTS:
TO PREPARE:
1. Heat oil in non-aluminum skillet over medium high heat. Add broccoli and saute.
2. Remove broccoli with slotted spoon and set aside.
3. Add onions to oil and saute until golden.
4. Add garlic and cook one additional minute.
5. Stir in cream. Increase heat and boil until sauce is reduced by one-third.
6. Add cooked fettuccine, broccoli, one-half cup Parmesan cheese, salt, and pepper. Toss thoroughly.
7. Sprinkle remaining Parmesan on top. Serve immediately.
SERVINGS: 4 - 6
- 8 Tablespoons olive oil
- 1 package (8 ounces) broccoli florets, cooked
- 2 large onions, minced
- 1 clove garlic, minced
- 2/3 cup whipping cream
- 1 pound fettuccine, cooked
- 3/4 cup grated Parmesan cheese
- Salt
- Pepper
TO PREPARE:
1. Heat oil in non-aluminum skillet over medium high heat. Add broccoli and saute.
2. Remove broccoli with slotted spoon and set aside.
3. Add onions to oil and saute until golden.
4. Add garlic and cook one additional minute.
5. Stir in cream. Increase heat and boil until sauce is reduced by one-third.
6. Add cooked fettuccine, broccoli, one-half cup Parmesan cheese, salt, and pepper. Toss thoroughly.
7. Sprinkle remaining Parmesan on top. Serve immediately.
SERVINGS: 4 - 6
