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Pasta Con Broccoli
SUBMITTED BY:
Phyllis Zeleny
PHOTO BY:
laptopgrad
"This is a fresh pasta dish, best served immediately after cooking."
RECIPE RATING:
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(40)
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SERVINGS
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Servings
US
METRIC
INGREDIENTS (
Nutrition
)
4 ounces dry fettuccine pasta
1 cup heavy whipping cream
2 tablespoons butter
1 ounce tomato sauce
1/2 teaspoon minced garlic
1/2 cup broccoli florets
1/4 cup fresh sliced mushrooms
salt to taste
ground black pepper to taste
2 tablespoons grated Parmesan cheese
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DIRECTIONS
Cook fettuccini 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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REVIEWS
Reviewed on Apr. 21, 2006 by
RUCIFEY
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RUCIFEY
Apr. 21, 2006
I've made this so many times since my original review I decided to up date. I have been making it a bit differently now too. I usually use bow tie or whole wheat penne pasta. I boil it, and when it's about half/1/4 done I add the broccoli. In a seperate sauce pan (while the water and pasta boil) I sautee about 1-2 tsp jarred garlic in butter until it starts to smell sweet. I then add mushrooms(about 8 oz)and sautee them with a about 1 TBS of white wine. I then add the cream (lately though I've been using fat free half and half and if needed thicken it with a bit of corn starch) and some basil. I then add the tomato sauce (one small can) and freshly ground pepper and salt. I let the sauce simmer covered until the pasta and broccoli are done, then add the sauce to the drained pasta and broccoli. It is a bit more work, but I like having the sautee'd mushrooms and letting the flavors meld together in the sauce. I serve it topped with parm cheese.
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14 users found this review helpful
I've made this so many times since my original review I decided to up date. I have been...
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Reviewed on Aug. 23, 2007 by kadwell
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kadwell
Aug. 23, 2007
I just attended a cooking class taught by the owner of a local Italian restaurant who made this exact same dish - excellent! I used more tomato sauce and more parmesan to thicken the sauce like the chef did. (Add parmesan gradually to prevent clumping). He also used tubular pasta. I would like to find a way to make this lower in fat. Update: After making this several times, here are the changes I recommend: 1) double the recipe 2) add an entire small can of tomato sauce 3) add sliced red peppers - gives it a "restaurant style" appearance. 4) use penne pasta (tubes) 5) to make lower in fat, use half-and-half w/ a little cornstarch.
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12 users found this review helpful
I just attended a cooking class taught by the owner of a local Italian restaurant who made...
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Reviewed on Feb. 27, 2008 by
lilloli500
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lilloli500
Feb. 27, 2008
i made this recipe to the TEE, and it came out just fine, i didnt add or exclude anything. people, stop adding or taking things out then giving it a bad rating thats your own fault for trying to make it your own, dont diss the recipe, you should second quess your cooking skills, real talk!!
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7 users found this review helpful
i made this recipe to the TEE, and it came out just fine, i didnt add or exclude anything....
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Reviewed on Jun. 12, 2007 by gwen
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gwen
Jun. 12, 2007
This recipe was good and easy to prepare -It was pretty rich- I used regular half and half and some whipped cream - I would try some fat free half and half next time.
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5 users found this review helpful
This recipe was good and easy to prepare -It was pretty rich- I used regular half and half and...
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Reviewed on Oct. 18, 2006 by
wendy
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wendy
Oct. 18, 2006
I have to agree with the other readers and sauteed up some mushroom, garlic, and onion. This really did help aid in the flavor process of the dish. I boiled brocolli and green Italian squash. I didn't have any heavy cream so I used sour cream. Followed the instructions and used what was called for. Because of all the veggies, no side dish was needed. This was easy and yummy. An excellent and instant supper that I will make again!
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5 users found this review helpful
I have to agree with the other readers and sauteed up some mushroom, garlic, and onion. This...
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Reviewed on Sep. 9, 2007 by Melanie
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Melanie
Sep. 9, 2007
I made a few changes to this recipe to make it a 5 in my book. I didn't add the mushrooms (personal preference), used fat-free half and half instead of cream, used more tomato sauce (i usually do this by taste), doubled the broccoli and added some red pepper because my husband and I like spicy. SO GOOD and REALLY easy to make!
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4 users found this review helpful
I made a few changes to this recipe to make it a 5 in my book. I didn't add the mushrooms...
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Reviewed on Aug. 4, 2007 by WhaleyGirl
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WhaleyGirl
Aug. 4, 2007
I added green onions to the mix and I added more garlic, mushrooms, and broccoli. I found it was a little bland as well but once I added more of these items plus salt and pepper and topped it with fresh parmesan cheese it came out excellent! I did use a little corn starch to help thicken it up. And I prepared my sauce seperately while the noodles cooked. This seems to be an easier way than preparing it all together. Overall, I liked it. It just needed a little tweaking.
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4 users found this review helpful
I added green onions to the mix and I added more garlic, mushrooms, and broccoli. I found it...
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Reviewed on Jun. 15, 2006 by
KENDRAJEAN1
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KENDRAJEAN1
Jun. 15, 2006
Excellent recipe. I made a couple minor changes. I used penne instead of fettucine noodles. Before adding the garlic and mushrooms to the sauce, I sauteed them in butter. I know this adds calories, but it also adds flavor. Don't forget to add the salt, pepper, and parmesian. It makes a BIG difference in the flavor. My only complaint is that the sauce was too thin. I mixed 1 TBSP. water, 1 TBSP cornstarch and added it to the sauce. This made a good consistency.
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4 users found this review helpful
Excellent recipe. I made a couple minor changes. I used penne instead of fettucine noodles....
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Reviewed on Mar. 16, 2006 by
Erin
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Erin
Mar. 16, 2006
This recipe was pretty good, but only because I made quite a few changes-- and it still could have been a lot better. I used more garlic than called for, and sauteed it with onion, thinly sliced carrots, and mushrooms. I also sauteed the broccoli, but only for a minute or two to make it a tender. I mixed this all together with light cream and tomato sauce, as well as some chopped tomatoes before I stewed it all together with the noodles. I topped with parmesan, as directed, and it needed quite a bit of pepper before it had some taste. It has lots of potential, though- next time I will use more garlic and probably some more spices. A good start.
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4 users found this review helpful
This recipe was pretty good, but only because I made quite a few changes-- and it still could...
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Reviewed on Mar. 15, 2006 by
APCOOKING
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APCOOKING
Mar. 15, 2006
Quick & good. More veggies should be added, some peppers, and/or asparagus, for instance. I make this now and then because it's so easy and for the work it takes, very good. On other recommendations, I increase tomato sauce & broccoli, which was a very good idea. I have also used half & half rather than whipping cream, and it works just fine.
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4 users found this review helpful
Quick & good. More veggies should be added, some peppers, and/or asparagus, for instance. I...
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