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Fettuccini Alfredo, Broccoli (D, TNT)
Source: "Kosher Palette II," from Joseph Kushner Hebrew Acadamy, Livingston, NJ
Serves: 6 to 8

1 lb. fettuccini (I used regular spaghetti)
8 cups broccoli florets
1/4 cup butter
1-1/3 cups grated Parmesan cheese, divided
1 cup reserved cooking liquid (from the fettuccini)
1-1/2 tsp. black pepper
1 clove garlic
Salt to taste
1/8 tsp. cayenne pepper

Cook pasta until al dente. Add broccoli to pot for last 3 minutes of cooking. Drain; reserving 1 cup liquid.

Heat butter in pan, and melt over medium heat. Add 1/2 cup reserved liquid and 2/3 cup cheese.

Return pasta and broccoli to pot. Sprinkle with salt and both peppers. Toss to combine.

Remove from heat. Sprinkle with remaining cheese.

If pasta is sticky, add more reserved liquid as necessary. Serve with additional parmesan cheese.

Poster's Notes:
Just tried this for the first time, and we enjoyed it. Thought I'd share it with everyone else.

I made this as a main dish, but I'm sure it would go nicely also as a side dish with fish, or some other dairy dinner.

Posted by Marilyn Judovin, Z'L

Nutritional Info Per Serving: N/A