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Ingredientes
- 4 ounce fettucine
- 1/4 tsp beef-flavored bouillon granules
- 1 x clove garlic
- 5 ounce minced broccoli
- 1/4 c. fat free half-and-half
- 1 pch salt
- 1 1/2 tsp grated fresh lemon peel
- 2 tsp unsalted butter
- 1 Tbsp. pesto sauce
- 1 Tbsp. grated Parmesan cheese plus parmesan for serving (optional)
Direcciones
- In large pot, heat water to boiling. Add in bouillon and when dissolved, add in the fettuccini. Bring to a boil and cook 6 min. Skewer the garlic clove with a toothpick and add in to the pot. Add in broccoli; cover and bring to a boil. Remove cover and cook till pasta is al dente (4 min). Drain. Throw away the skewered garlic.
- In the pot, hot the half-and-half over medium heat; add in the lemon peel and a healthy pinch of salt. When it is beginning to bubble, add in the butter and stir to heat. Add in the pesto sauce and stir to combine; the sauce will thicken slightly. Immediately add in the liquid removed pasta and broccoli. Toss. Add in the measure of cheese. Toss and serve at once.
- Check the box to see how long it takes to cook the fettucini and adjust times accordingly.
- Chain of events: this recipe was devised after reading one found at Andy Boy (TM) Produce (http://www.andyboy.com/).
- NOTES : We like pasta alfredo but know not to eat it often. This dish is a great alternative. Easy, quick and light. We use one of today's cholesterol-free dairy products, Land O Lakes fatfree half and half. It can be heated if we do so gently and don't expect it to reduce the way real cream would. Cooking the fettucine in broth adds flavor and lemon zest is the real star.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 91g | |
| Recipe makes 2 servings | |
| Calories 116 | |
| Calories from Fat 79 | 68% |
| Total Fat 8.91g | 11% |
| Saturated Fat 3.8g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 15mg | 5% |
| Sodium 243mg | 10% |
| Potassium 223mg | 6% |
| Total Carbs 6.57g | 2% |
| Dietary Fiber 1.4g | 5% |
| Sugars 2.36g | 2% |
| Protein 3.8g | 6% |
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