| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Broccoli | 4 | Servings | |
INGREDIENTS
| 1 | bn | Broccoli; tough stems removed broken into |
| 1 | Stick butter | |
| 4 | lg | Garlic cloves; chopped |
| 2 | lg | Whole green onions; finely chopped |
| 1/2 | c | Heavy or whipping cream |
| 1/4 | lb | Blue cheese; crumbled |
| 1/4 | c | Freshly grated Parmesan cheese |
| 3/4 | lb | Fresh fettuccine |
| Salt | ||
| Lots of freshly ground pepper |
INSTRUCTIONS
Steam broccoli until just tender, then chop. You should have about 2 1/4 cups. Melt butter in a large skillet. Add garlic, green onions and broccoli; saute for three minutes. Stir in cream, salt and pepper and cook at a gentle boil until sauce thickens slightly. Toss sauce with hot pasta in a serving bowl. Add the cheese and toss to distribute evenly. Add Parmesan cheese and toss again. Serve immediately, with extra grated cheese and pepper on the side. Serves 4. Posted to recipelu-digest by "Diane Geary" <diane@keyway.net> on Feb 16, 1998
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