2010-09-16 / General Stories
From the Chef’s Corner
Creamy Broccoli- Parmesan Fettuccini
My wife likes to compliment some of my meat dishes with vegetable side dishes. This one is a keeper. 2 Tbs. Unsalted butter 1 Tbs. olive oil 1 lg. head broccoli florets cut into ¼ pieces salt and pepper to taste 4 garlic cloves, minced 1 ½ cups heavy cream 1/8 tsp red pepper flakes 1 lb. dried fettuccini 2 tsp. grated zest and 5 tsp.
If you are already an online subscriber, please sign in below.