Fettuccine with broccoli and porcini mushrooms
3 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | ounce | Dried porcini mushrooms; stemmed |
| Coarse salt | ||
| 1 | Clove garlic | |
| Ground pepper | ||
| 2 | tablespoons | Unsalted butter |
| 12 | ounces | Fettuccine |
| 1 | tablespoon | Tarragon; chopped |
| 4 | quarts | Boiling water |
| 1 | tablespoon | Parsley sprigs; chopped |
| Coarse salt | ||
| Butter | ||
| 1 | cup | Broccoli flowerets; blanched and |
| Separated | ||
| Parmesan cheese; grated | ||
Directions
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
Converted by MM_Buster v2.0n.