Broccoli blue cheese fettuccine

Yield: 4 Servings

Measure Ingredient
1 bunch Broccoli; tough stems removed broken into
1 \N Stick butter
4 larges Garlic cloves; chopped
2 larges Whole green onions; finely chopped
½ cup Heavy or whipping cream
¼ pounds Blue cheese; crumbled
¼ cup Freshly grated Parmesan cheese
¾ pounds Fresh fettuccine
\N \N Salt
\N \N Lots of freshly ground pepper

Steam broccoli until just tender, then chop. You should have about 2¼ cups. Melt butter in a large skillet. Add garlic, green onions and broccoli; saute for three minutes. Stir in cream, salt and pepper and cook at a gentle boil until sauce thickens slightly. Toss sauce with hot pasta in a serving bowl. Add the cheese and toss to distribute evenly. Add Parmesan cheese and toss again. Serve immediately, with extra grated cheese and pepper on the side. Serves 4.

Posted to recipelu-digest by "Diane Geary" <diane@...> on Feb 16, 1998

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