| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Italian |
Italian2 |
3 |
Servings |
INGREDIENTS
| 1/2 |
oz |
Dried porcini mushrooms |
|
|
stemmed |
|
|
Coarse salt |
| 1 |
|
Clove garlic |
|
|
Ground pepper |
| 2 |
T |
Unsalted butter |
| 12 |
oz |
Fettuccine |
| 1 |
T |
Tarragon, chopped |
| 4 |
qt |
Boiling water |
| 1 |
T |
Parsley sprigs, chopped |
|
|
Coarse salt |
|
|
Butter |
| 1 |
c |
Broccoli flowerets, blanched |
|
|
and |
|
|
Separated |
|
|
Parmesan cheese, grated |
INSTRUCTIONS
Soak the mushrooms in water to cover for 15 minutes. Sautéthe garlic
in the butter in a large frying pan. Add the tarragon, parsley,
broccoli and mushrooms. Sautéfor 10 minutes. Season to taste with
salt and pepper. Add salt to the boiling water. Cook the fettuccine in
the salted boiling water until al dente. Drain. Transfer to a serving
bowl. Add a large gob of butter. Add the broccoli mixture. Toss. Pass
the cheese separately. Yields 3 Servings Per serving: 96 Calories
(kcal); 8g Total Fat; (69% calories from fat); 2g Protein; 6g
Carbohydrate; 21mg Cholesterol; 48mg Sodium Food Exchanges: 0
Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other
Carbohydrates Converted by MM_Buster v2.0n.
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