Recipe: Fettuccine with Broccoli (using nuts and olives)

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