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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 tablespoon salt |
1/2 1-pound box dry fettuccine |
4 cups (8 ounces) broccoli florets |
4 tablespoons butter |
1 cup freshly grated good-quality parmesan |
1/8 teaspoon cayenne pepper (optional) |
1/4 teaspoon nutmeg (optional) |
1 1/2 teaspoons freshly ground black pepper |
Directions:
1. Place the salt in a large pot of water and bring to a boil. Add the fettuccine and cook according to the package directions for al dente. During the last 3 minutes of cooking, add the broccoli. Drain in a colander, reserving 1 cup of the water; set aside. 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. Add the fettuccine and broccoli and the cayenne and nutmeg, if desired; toss. Remove from heat and sprinkle with another 1/3 cup of the Parmesan and the pepper. Toss again, adding more pasta water if the fettuccine is too sticky. Serve in bowls and sprinkle with the remaining Parmesan.
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