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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 4 |
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If you think Alfredo sauce- that divine mixture of butter, cheese and cream-takes time and patience and is best left to those in white toques, this 15 minute recipe may change your mind. The recipe is courtesy Real Simple Solutions. Ingredients:
1 tablespoon salt |
1/2 lb dry fettuccine |
4 cups broccoli florets |
4 tablespoons butter |
1 cup parmesan cheese, freshly grated, good quality |
1/8 teaspoon cayenne pepper (optional) |
1/4 teaspoon nutmeg (optional) |
1 1/2 teaspoons fresh ground black pepper |
Directions:
1. Place the salt in a large pot of water and bring to a boil; add fettuccine and cook according to package directions for al dente; during the last 3 minutes of cooking, add the broccoli.
2. Drain in a colander, RESERVING 1 cup of the WATER; set aside.
3. Place the butter in the pot, reduce heat to medium-low ,and stir until melted; add 1/2 cup of the reserved pasta water, then stir in 1/3 cup of the Parmesan cheese. Add the fettuccine and broccoli and the cayenne and nutmeg, if desired; toss.
4. Remove from heat and sprinkle with another 1/3 cup of the Parmesan cheese and the pepper, toss again. Adding more pasta water if the fettuccine is too sticky; serve in bowls and sprinkle with the remaining Parmesan cheese, enjoy.
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