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Creamy Broccoli-Parmesan Fettuccine

Source of Recipe


Cook's Country, February/March 2006






List of Ingredients



• 2 Tbsp unsalted butter
  
• 1 Tbsp olive oil
  
• 1 large head broccoli, florets cut into 1-inch pieces, stalks peeled and cut into 1/4-inch pieces
  
• Salt
  
• 4 cloves garlic, minced
  
• 1-1/2 cups heavy cream
  
• 1/8 tsp red pepper flakes
  
• 1 pound dried fettuccine
  
• 2 tsp grated zest and 5 teaspoons juice from 2 lemons
  
• 3/4 cup grated Parmesan cheese
  






Instructions



1. Bring 4 quarts water to boil in large pot over high heat. Meanwhile, heat butter and oil in a large nonstick skillet over medium-high heat until butter is foaming. Add broccoli, season with salt, and cook until browned in spots and just tender, about 5 minutes. Add garlic and stir until fragrant, about 30 seconds. Add 1 cup cream and red pepper flakes and bring to boil. Reduce heat to low and gently simmer until broccoli is tender (sauce will still be a bit thin), 6 to 7 minutes.
   
   
2. Meanwhile, add 1 tablespoon salt and pasta to boiling water and cook until al dente. Reserve 1/2 cup pasta cooking water, then drain pasta and return to pot.
   
   
3. Add broccoli sauce and remaining 1/2 cup cream to pot with pasta and simmer over medium heat, tossing constantly, until sauce has thickened, 1 to 2 minutes. Stir in lemon zest, lemon juice and Parmesan, and toss until cheese has melted, adding reserved pasta water as needed to adjust consistency of sauce. Adjust salt to taste and serve.
   
   Serves 4 to 6