Recipe: Creamy Fettuccine Genose

CREAMY FETTUCCINE GENOSE

2 cups broccoli floret
2 tablespoons olive oil
2 shallots, chopped
1 large clove garlic, minced
1 1/2 cups sliced mushrooms
2/3 cup whipping cream
1 pinch crushed hot pepper flakes
salt and pepper to taste
1/2 pound spinach fettuccini
2 tablespoons butter
1/4 cup grated Parmesan cheese
1 cup cherry tomatoes, halved (optional)
1/4 cup chopped fresh Italian parsley
2 tablespoons pine nuts toasted

In saucepan of boiling salted water, blanch broccoli for 1 minute. Drain and refresh under cold running water; set aside.

In large skillet, heat oil over medium heat; cook shallots and garlic just until softened. Add mushrooms and stir-fry for about 2 minutes or until juices are released.

Stir in cream, hot pepper flakes, and salt and pepper to taste. Reduce heat and simmer for 4 minutes or until slightly thickened.

Meanwhile in large pot of boiling salted water, cook fettuccine until al dente (tender but firm). Drain well; toss with butter and cheese. Spread on hot platter.

Bring cream mixture just to boil; stir in broccoli, tomatoes, if using and parsley. Pour over hot pasta. Sprinkle with pine nuts.

Makes 4 servings
Source: Canadian Living's Wintertime Cooking - March 2, 1987