From the Chef’s Corner
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. juice from 2 lemons
1 cup grated Parmesan cheese
1. Bring 4 quarts water to a boil in large pot over high heat.
Meanwhile, heat butter and oil in large nonstick skillet over med-high heat until butter is foaming. Add broccoli, season with salt and pepper, and cook until browned in spots and just tender, about 5 minutes. Add garlic and stir until fragrant, about 30 seconds. Add 1 cup cream and red pepper flakes and bring to boil. Reduce heat to
low and gently simmer until broccoli is tender (sauce will
be a bit thin), 6-7 minutes. 2. Meanwhile, add 1 tablespoon salt and pasta to boiling
water and cook until al dente. Reserve ½ cup pasta cooking water, then drain pasta and return to pot. Add broccoli sauce and remaining ½ cup cream to pot with pasta and simmer over medium heat, tossing constantly, until sauce has thickened, 1-2 minutes. Stir in lemon zest, lemon juice and Parmesan and toss until cheese has
melted, adding reserved pasta water as needed to adjust consistency of sauce. Adjust salt to taste and serve.
Excellent with beef, poultry or fish.