Name: Fettuccine with Sautéed Broccoli
Cook time: 8 min
Yield: 4 Person(s)
Cuisine: Latin
Ingredients: 1, lb. ,Talluto's Egg Fettuccine; 1, bunch ,Broccoli, cut into florets; 0.5, ,Red Bell Pepper, cut into strips; 0.25, cup ,Olive Oil; 4, tbsp. ,Garlic, chopped; 0.25, tsp. ,Crushed Red Pepper; 0.75, tsp. ,Salt; 0.5, cup ,Pasta Water; , ,Grated Pecorino Romano Cheese; , ,Extra-virgin Olive Oil

Super easy

Perfect for Meatless Monday!

Prep

5m

Cook

8m

Category:

Cut Pasta

Ingredients

For 4 Person(s)

What you'll need:

1 lb. Talluto's Egg Fettuccine
1 bunch Broccoli, cut into florets
0.5 Red Bell Pepper, cut into strips
0.25 cup Olive Oil
4 tbsp. Garlic, chopped
0.25 tsp. Crushed Red Pepper
0.75 tsp. Salt
0.5 cup Pasta Water
Grated Pecorino Romano Cheese
Extra-virgin Olive Oil

Fettuccine with Sautéed Broccoli Directions

Heat olive oil in a large skillet.
Add the red bell pepper strips and sauté for 1 minute.
Add the chopped garlic and crushed red pepper.
Sauté garlic until golden in color, approximately 1 minute.
Add the broccoli to the skillet and season with salt. Cover and cook for approximately 1 minute.
Boil the fettuccine in salted water for 3 minutes.
While the pasta is cooking, take about ½ cup of the pasta water from the pot and add it to the skillet with the broccoli.
Continue to cook the broccoli uncovered for 1 minute.
Once the pasta is done, drain well and add to the skillet. Continue to simmer uncovered for 1 more minute.
Remove from heat and plate the pasta. Serve with a drizzle of extra-virgin olive oil and freshly grated romano cheese.