Recipe by Phyllis Zeleny
"This is a fresh pasta dish, best served immediately after cooking."
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dry fettuccine pasta
heavy whipping cream
fresh sliced mushrooms
salt to taste
ground black pepper to taste
grated Parmesan cheese
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.
This recipe was just alright. I used half and half instead of cream so that may have had something to do with it. I thought it was just kind of bland. Next time i'll use more spices.
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.
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.
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!!
This turned out really good, but I did make a few changes. 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!
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.
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!
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Pasta Con Broccoli
Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
Calories from Fat: 526
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