Fettuccine with broccoli and porcini mushrooms

Yield: 3 servings

Measure Ingredient
½ ounce Dried porcini mushrooms; stemmed
\N \N Coarse salt
1 \N Clove garlic
\N \N Ground pepper
2 tablespoons Unsalted butter
12 ounces Fettuccine
1 tablespoon Tarragon; chopped
4 quarts Boiling water
1 tablespoon Parsley sprigs; chopped
\N \N Coarse salt
\N \N Butter
1 cup Broccoli flowerets; blanched and
\N \N Separated
\N \N Parmesan cheese; grated

Soak the mushrooms in water to cover for 15 minutes. Sauté‚the garlic in the butter in a large frying pan. Add the tarragon, parsley, broccoli and mushrooms. Sauté‚for 10 minutes. Season to taste with salt and pepper. Add salt to the boiling water. Cook the fettuccine in the salted boiling water until al dente. Drain. Transfer to a serving bowl. Add a large gob of butter. Add the broccoli mixture. Toss. Pass the cheese separately.

Yields 3 Servings

Per serving: 96 Calories (kcal); 8g Total Fat; (69% calories from fat); 2g Protein; 6g Carbohydrate; 21mg Cholesterol; 48mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 1½ Fat; 0 Other Carbohydrates

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