Pink Fettuccine Alfredo
Gourmet
Archives
5 tablespoons unsalted butter
2 garlic cloves, crushed
2 cups small broccoli florets
2 cups heavy cream
1 cup drained canned tomatoes, crushed
1 pound fettuccine
1/2 cup freshly grated Pecorino cheese
In a large skillet heat butter over moderately high heat until foam
subsides;
in it sauté garlic and broccoli, stirring, for 2 minutes. With a slotted spoon,
transfer mixture to plate. Add the cream to the skillet and simmer it, stir-
ring, 3
to 5
minutes or until thickened slightly. Stir in the tomatoes and
broccoli mixture and cook
the sauce, stirring, 2 minutes. Add salt and
pepper to taste.
While the sauce is cooking, in a
kettle of boiling, salted water, cook the
fettuccine al dente and drain it well.
In a
large bowl, toss the fettuccine with one-third of the sauce until it is coated well. Spoon
the remaining sauce over pasta mixture and sprinkle Pecorino cheese on top.
Serves 4.
Featured Archive Recipes:
Fresh Fettuccine Alfredo
Fettuccine
Carbonara
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