Who can resist a good alfredo dish with fresh cream, butter, broccoli and romano cheese? This is very rich and delicious and gets two thumbs up from our daughter.
Broccoli Alfredo
1 tablespoon salt
1 (8 oz.) box fettuccine
4 cups (8 oz.) broccoli florets
4 tablespoons butter
1 cup cream
1 cup freshly grated Romano cheese
1/8 teaspoon cayenne pepper (optional)
1/4 teaspoon nutmeg (optional)
1 1/2 teaspoons freshly ground black pepper
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; set aside.
Place the butter in the pot, reduce heat to medium-low, and stir until melted. Add the cream, then stir in 1/3 cup of the Romano cheese. Add the fettuccine, broccoli, cayenne and nutmeg, if desired and toss. Remove from heat and sprinkle with another 1/3 cup of the Romano cheese and the pepper. Toss again, add the other 1/2 cup of cream.
Serve in bowls and sprinkle with the remaining Romano cheese. For garnish at the side of the bowl, add 3 fresh basil leaves arranged with stems touching and leaves fanned out.
Makes 4 servings.
Broccoli Alfredo
1 tablespoon salt
1 (8 oz.) box fettuccine
4 cups (8 oz.) broccoli florets
4 tablespoons butter
1 cup cream
1 cup freshly grated Romano cheese
1/8 teaspoon cayenne pepper (optional)
1/4 teaspoon nutmeg (optional)
1 1/2 teaspoons freshly ground black pepper
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; set aside.
Place the butter in the pot, reduce heat to medium-low, and stir until melted. Add the cream, then stir in 1/3 cup of the Romano cheese. Add the fettuccine, broccoli, cayenne and nutmeg, if desired and toss. Remove from heat and sprinkle with another 1/3 cup of the Romano cheese and the pepper. Toss again, add the other 1/2 cup of cream.
Serve in bowls and sprinkle with the remaining Romano cheese. For garnish at the side of the bowl, add 3 fresh basil leaves arranged with stems touching and leaves fanned out.
Makes 4 servings.
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