Last Friday I had an abundance of broccoli and decided it was time to dust off one of my old faithful recipes and make some yummy pasta with broccoli. When the mood strikes, as it did on Friday, I go a little heavy with the red pepper flakes. We had a terrific, spicy dinner with some fresh bread and a glass of wine. It is a quick, easy, and satisfying meal.
Hope you enjoy!!
PS-I have been married twice - both times to a "Steve" and the Steve in the title of this recipe is unknown - it was clipped long ago from a mystery magazine.
STEVIE'S HOT BROCCOLI FETTUCCINE
1 pint cherry tomatoes, halved (reserve a few for garnish)
2 cups fresh broccoli flowerets, chopped
1 generous dash of dried basil
1 generous dash oregano
salt and pepper
3/4 lb homemade fettuccine
1/2 cup chicken stock
3/4 tsp crushed red pepper (or to taste)
2 tablespoons olive oil
1 cup heavy cream
1 egg yolk beaten well
2 cloves of garlic, finely minced
2 tablespoons dry white wine
fresh chopped parsley - optional garnish
Heat olive oil in a large skillet or dutch oven on medium heat. Add minced garlic; saute until golden brown. Stir in broccoli flowerets, cooking just until crisp-tender. Add halved tomatoes, tossing gently. Cook 1-2 minutes more. Next stir in all spices, mixing thoroughly; cook over low heat for 4-5 minutes only. Pour in chicken stock, continuing to cook about 5 minutes while stirring occasionally. Stir in wine. Turn off heat.
In a very large pot, heat 4-5 quarts of water to a rolling boil. Cook fettuccine for 1-1/2 min. (no longer). Drain in colander. You may want to toss in a few teaspoons of vegetable oil to keep pasta from sticking together.
Place fettuccine in a large mixing bowl immediately; beat together cream and egg yolk and add to fettuccine, mixing well. Stir in grated cheese. Next add broccoli mixture to the fettuccine, tossing gently just until blended. Transfer to serving platter. Garnish with chopped parsley and a few cherry tomatoes. Served with additional grated Parmesan cheese or crushed red pepper.