FETTUCCINE WITH BROCCOLI
Prize winner in "Casseroles of the Century" Pasta Contest, sponsored by the North Dakota Wheat Commission and North Dakota Mill, Bismarck, North Dakota
1 large head broccoli (about 2 pounds), separated into flowerets
2 tablespoons olive oil
2 teaspoons butter
2 cloves garlic, very finely chopped
1/4 teaspoon red pepper flakes, or to taste
1 pound uncooked fettuccine
3/4 cup chopped walnuts
1/2 cup sliced pitted ripe olives
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup freshly grated Parmesan cheese
1/4 cup freshly grated provolone cheese
Add the broccoli flowerets to boiling salted water and cook, covered, for 2 to 3 minutes or just until tender-crisp. Drain and keep warm.
Heat the oil and butter in a small saucepan over very low heat; add the garlic and cook for about 2 minutes. Do not let the garlic brown. Add the red pepper flakes and set aside.
Preheat the oven to 350 degrees F. Generously oil a large casserole or baking dish.
Cook the pasta in rapidly boiling salted water until tender yet firm; drain. Toss the pasta with the garlic-butter sauce in a large heated bowl. Add the broccoli, walnuts, olives, salt and black pepper. Gradually add the Parmesan cheese, tossing to combine. Pour the pasta mixture into the prepared casserole; sprinkle the provolone cheese over the top.
Bake for 5 to 10 minutes or until the cheese melts. Serve immediately.
Makes 6 to 8 servings
From: SueA, CA
Prize winner in "Casseroles of the Century" Pasta Contest, sponsored by the North Dakota Wheat Commission and North Dakota Mill, Bismarck, North Dakota
1 large head broccoli (about 2 pounds), separated into flowerets
2 tablespoons olive oil
2 teaspoons butter
2 cloves garlic, very finely chopped
1/4 teaspoon red pepper flakes, or to taste
1 pound uncooked fettuccine
3/4 cup chopped walnuts
1/2 cup sliced pitted ripe olives
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup freshly grated Parmesan cheese
1/4 cup freshly grated provolone cheese
Add the broccoli flowerets to boiling salted water and cook, covered, for 2 to 3 minutes or just until tender-crisp. Drain and keep warm.
Heat the oil and butter in a small saucepan over very low heat; add the garlic and cook for about 2 minutes. Do not let the garlic brown. Add the red pepper flakes and set aside.
Preheat the oven to 350 degrees F. Generously oil a large casserole or baking dish.
Cook the pasta in rapidly boiling salted water until tender yet firm; drain. Toss the pasta with the garlic-butter sauce in a large heated bowl. Add the broccoli, walnuts, olives, salt and black pepper. Gradually add the Parmesan cheese, tossing to combine. Pour the pasta mixture into the prepared casserole; sprinkle the provolone cheese over the top.
Bake for 5 to 10 minutes or until the cheese melts. Serve immediately.
Makes 6 to 8 servings
From: SueA, CA
MsgID: 3154356
Shared by: Betsy at Recipelink.com
In reply to: Recipe: 01-02-12 Recipe Swap - New Year's Resolu...
Board: Daily Recipe Swap at Recipelink.com
Shared by: Betsy at Recipelink.com
In reply to: Recipe: 01-02-12 Recipe Swap - New Year's Resolu...
Board: Daily Recipe Swap at Recipelink.com
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Reviews and Replies: | |
1 | Recipe: 01-02-12 Recipe Swap - New Year's Resolution Recipes - Low Fat, Heart Healthy, Whole Grain, Low Carb, Etc. |
Betsy at Recipelink.com | |
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5 | Recipe: Fettuccine with Broccoli (using nuts and olives) |
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