Fettuccine With Broccoli Pepper Cheese Sauce Recipes

FETTUCCINE AND BROCCOLI WITH SHARP CHEDDAR SAUCE

Steps:

• Cook and drain fettuccine as directed on package, except add broccoli about 2 minutes before fettuccine is done; set aside.
• Mix cheese spread and milk in saucepan. Cook over medium heat 1 to 3 minutes, stirring frequently, until smooth. Stir in fettuccine, broccoli and bell peppers until coated.

BROCCOLI FETTUCCINE ALFREDO

Steps:

• Cook fettuccine according to package directions. Meanwhile, in a large saucepan, bring 1 in. of water and broccoli to a boil. Reduce heat; cover and simmer for 4-6 minutes or until crisp-tender. Drain., In a large saucepan, melt butter over medium heat. Stir in flour until smooth. Gradually whisk in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in Parmesan cheese and broccoli. , Drain fettuccine; top with the broccoli mixture.

BROCCOLI FETTUCCINE

Steps:

• Cook fettuccine according to package directions. Meanwhile, in a skillet, stir-fry the broccoli and onions in oil for 3 minutes. Add the tomatoes, oregano, thyme and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 6 minutes., Combine cornstarch and water until smooth; stir into skillet. Bring to a boil; cook for 1 minute. Drain fettuccine; top with broccoli mixture. Sprinkle with Parmesan cheese.

SAUSAGE AND PEPPERS PASTA WITH BROCCOLI

Steps:

• Heat 2 tablespoons oil in a large nonstick skillet over medium heat. Add the sausage and cook, breaking up the meat using a wooden spoon, until browned, about 5 minutes. Scrape the mixture into a medium bowl. Add the remaining 2 tablespoons oil, the broccoli, peppers and garlic to the skillet and season with salt and pepper. Cook, stirring often, until they soften and begin to brown, about 8 minutes.
• Meanwhile, cook the pasta in a large pot of boiling salted water until al dente. Reserve 1 cup cooking water and drain the pasta. Return the pasta and reserved cooking water to the pot over low heat. Add the broccoli mixture, cooked sausage and its accumulated juices, 1/2 cup Parmesan, the lemon juice and red-pepper flakes and stir vigorously until liquid is slightly thickened and saucy, about 2 minutes. Season with salt and pepper.
• Serve the pasta with additional Parmesan for sprinkling on top.

LINGUINI WITH BROCCOLI AND RED PEPPERS

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• Steam broccoli with 2 tablespoons water in microwave for 6-7 minutes.
• In 10-inch skillet, heat olive oil and butter over low heat. Stir in garlic (more or less to suit your tastes) and red pepper slices; saute gently.
• Drain broccoli and add to skillet. Sprinkle lightly with garlic salt and saute broccoli and peppers until soft.
• Toss vegetable mixture with hot pasta. Sprinkle with Parmesan cheese.

FETTUCCINE WITH BROCCOLI

Steps:

• In a saute pan, heat oil and saute garlic. Add broccoli and toss together.
• Add pasta to garlic and broccoli. Add Mornay sauce, season, to taste, and heat throughout.
• Serve immediately garnished with cheese.
• Mix dry ingredients in a mixer. Slowly add water and eggs. Mix for 10 minutes; the dough should be crumbly. Extrude pasta as desired.
• Yield: 2 pounds (approximately 10 servings)

FETTUCCINE WITH SWEET PEPPER-CAYENNE SAUCE

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• Meanwhile, spray cooking oil in a large skillet and saute red bell peppers, garlic and cayenne pepper over medium heat for 3 to 5 minutes.
• Stir in sour cream and broth; simmer uncovered for 5 minutes. Remove from heat and stir in cheese.
• Toss hot pasta with sauce and season with salt and pepper to taste; serve.

QUICK FETTUCCINE AND BROCCOLI ALFREDO

Steps:

• Bring a large pot of salted water to a boil. Add fettuccine and cook according to package directions until al dente, 8 to 11 minutes. While the pasta cooks, place a steamer basket over the pot and place the broccoli in the basket. Cover and steam until tender, 3 to 4 minutes. Set aside.
• Meanwhile, in a large saucepan or skillet, melt the butter over medium heat. Grate the half clove of garlic with a rasp grater into the butter and cook, stirring, about 1 minute. Stir in the cream, milk, and salt and pepper to taste. Bring to a simmer. Stir in the Romano and Parmesan, stirring until melted; the sauce will thicken. Turn off the heat and set aside until the pasta is done.
• Drain the pasta, reserving about 1/2 cup of cooking liquid. Add the drained pasta to the cream sauce and stir until well coated. If the sauce seems too thick, stir in some of the reserved pasta cooking liquid to thin it until it coats the pasta well. Fold in the broccoli. Garnish with parsley and more Parmesan.

BROCCOLI BLUE CHEESE FETTUCCINE

Steps:

• Steam broccoli until just tender, then chop. You should have about 21/4 cups.
• Melt butter in large skillet.
• Add garlic, green onion, and broccoli; saute for 3 minutes. Stir in cream, salt, and pepper and cook at a gentle boil till thickened slightly.
• Toss sauce with hot pasta in a serving bowel.
• Add Blue cheese and toss to coat.
• Add Parmesan and toss again.
• Serve immediately with extra grated cheese and pepper.

CHICKEN FETTUCCINE ALFREDO WITH BROCCOLI AND CARROTS

Steps:

• Prepare Alfredo sauce as follows: 1) Melt butter in a medium, non-stick saucepan over medium heat. 2) Add cream cheese and garlic powder, stirring with wire whisk until smooth. 3) Add milk, a little at a time, whisking to smooth out any lumps. 4) Stir in Parmesan cheese and pepper. 5) Remove from heat when sauce reaches desired consistency. 6) Sauce will thicken rapidly, so thin with milk if cooked too long.
• In a saucepan, cook broccoli florets, carrots, and red bell pepper in boiling water until tender, about 3-5 minutes. Drain.
• Grill chicken breasts in a lightly oiled skillet and season with salt and pepper to taste. Remove from heat and slice into bite sized pieces. Keep warm.
• Boil pasta in water until pasta is tender, but still al dente. Do not overcook!
• Remove pasta and drain thoroughly.
• Toss hot pasta together with sauce, broccoli, carrots, bell peppers and chicken and serve piping hot. I like mines with a little extra Parmigiano sprinkled on top.
• Bon Appetit!