Pasta with Broccoli

                      16 ounces dry fettuccine pasta
                        2 cup heavy whipping cream
                        4 tablespoons butter
                        2 ounce tomato sauce
                        1 teaspoon minced garlic
                        1 cup broccoli florets
                        1/2 cup fresh sliced mushrooms
                         salt to taste
                         ground black pepper to taste
                        4 tablespoons grated Parmesan cheese

                        Cook fettuccine in a large pot of boiling salted water
                        until "almost" done. Drain, and return noodles to pot.
                        Stir cream, butter or margarine, tomato sauce, garlic,
                        and broccoli into the noodles. Simmer until noodles are
                        done. Stir in sliced mushrooms, and remove from heat.
                        Sprinkle with Parmesan cheese, and season with salt and
                        pepper to taste.                                    

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