Yield: 4 Servings
Measure | Ingredient |
---|---|
8 ounces | Fettucine |
10 ounces | Broccoli spears, frozen |
1 can | Cream of broccoli soup |
¼ cup | Milk |
1 tablespoon | Lemon juice |
1 teaspoon | Dill |
⅛ teaspoon | Pepper |
Cook fettucine according to package directions; cook broccoli according to package directions. Meanwhile, in saucepan, combine soup, milk, lemon juice, dill and pepper; heat through. To serve, divide warm drained pasta among dinner plates. Top with a few broccoli spears per plate and pour lemon sauce over all. Source: The Daily Breeze Food Section, July 1, 1991 Recipe by: The Daily Breeze Posted to TNT - Prodigy's Recipe Exchange Newsletter by mollywalsh@... (Molly Walsh) on Apr 24, 1997