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Receta Fettuccini with Broccoli Rabe
by Suzi

Fettuccini with Broccoli Rabe

There are times when you just can't say no to pasta. This dish is faily easy to prepare. Broccoli Rabe was in a prominent spot in the produce section the other day and that goes very nicely with pasta. I whipped up an Alfredo sauce and added in sun-dried tomatoes (still on the sun-dried tomato kick). You might consider this a dinner entree but when I eat pasta I prefer to have it for lunch and then eat something really lite like a spinach salad for dinner. Then of course take a nice stroll, not that I did, but I was definitely thinking about it!

Calificación: 4/5
Avg. 4/5 1 voto
Tiempo de Prep: Estados Unidos American
Tiempo para Cocinar: Raciónes: 4

Wine and Drink Pairings: Sauvignon blanc

Ingredientes

  • Serves 4
  • 8 ounces fettuccine
  • 3 cloves garlic minced (optional)
  • 1 small onion diced
  • olive oil
  • 2 tablespoons butter
  • 1/2 cup sun-dried tomato packed in oil, drained
  • bunch broccoli rabe
  • 1/2 cup heavy whipping cream
  • 1/4 cup white wine
  • 1 cup Parmesan cheese

Direcciones

  1. Begin by boiling salted water for the pasta.
  2. In a large skillet add the oil and saute the onion until soft then add the garlic and continue cooking until garlic starts to brown.
  3. Stir in the wine and let cook down about half the volume.
  4. Now add the cream and let simmer to cook down and thicken.
  5. Meanwhile put another pot of water on to boil for the broccoli. Wash the broccoli and trim the stems, I use the leaves and all, it has a slightly bitter taste but when mixed with the cream and sun-dried tomatoes it has a sweeter flavor.
  6. Toss the broccoli in and cook for 3 minutes, drain well, chop and set aside.
  7. When the pasta has cooked and drained add it to the Alfredo sauce and mix well.
  8. Add the broccoli and sun-dried tomatoes, stir gently.
  9. Add the Parmesan cheese.
  10. Serve.