The recipe for Fettuccine with Broccoli is one that can be made very easily. Especially when you have many broccoli florets in your kitchen. There are different ways that this dish can be prepared, but the basic ingredients are always the same.
Most people use cream or butter, or even milk. One thing I like about this delicious pasta dish is that it can be adjusted to be low or no fat, or sugar, or dairy if that’s what you choose. You simply replace the milk or butter with different varieties to customize your taste.
This delicious, and easy one-pot fettuccine pasta dish comes complete with broccoli, so you will want to top it with it whenever you make it. You can also use fresh broccoli for this dish and spinach or other leafy green topping for a twist on the traditional zesty Italian pasta.
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Fettuccine With Broccoli Is Easy One-Pan Pasta
Tossed with garlic, and butter with broccoli
1
servings17
minutes11
minutes320
kcal28
minutesIngredients
1 cup Fettuccine pasta (boiled)
1/2 tbsp Unsalted Butter
1/2 tbsp Chopped garlic (fine)
4 -5 no Broccoli Florets (Blanch)
Asparagus (Blanch)
Chopped parsley
Salt, crushed pepper as required
Grated parmesan c
1 tbsp Olive oil
Oregano herbs a pinch
Directions
- In a large pan, brown the minced garlic in olive oil over medium heat. Add blanched fettuccine pasta, and stir it.
- Then add 1/2 tbsp butter, blanched asparagus, and broccoli, stir for a couple of minute.
- Add salt, crushed pepper, chopped parsley, and oregano. Mix with add one tbsp of 2 tbsp of stock. Stir well.
- Check the seasoning.
- Transfer to a pasta bowl. Sprinkle grated Parmesan cheese, and served hot with garlic bread.
