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Fettuccine with Sautéed Broccoli
Super easy
Perfect for Meatless Monday!
Prep
Cook
| 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.
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