| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Low-fat, Pasta |
4 |
Servings |
INGREDIENTS
| 4 |
|
Garlic cloves; crushed |
| 350 |
g |
Broccoli florets |
| 2/3 |
c |
Chicken stock |
| 4 |
tb |
White wine |
| 2 |
tb |
Fresh basil; chopped |
| 4 |
tb |
Parmesan cheese; grated |
| 350 |
g |
Fettuccine |
| 1 |
ds |
Salt & pepper |
INSTRUCTIONS
1. Put garlic, broccoli and stock into saucepan. Bring to boil and cook 5
mins 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.
2. 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,
A Message from our Provider:
“Perhaps it takes a purer faith to praise God for unrealized blessings than for those we once enjoyed or those we enjoy now. #A.W. Tozer”