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Fettuccine with Broccoli   Veg  HT HD  20mins


Serves 4    Hot  Vegetarian  Vegetables  Pasta   Starter  Hors d'oeuvre  Appetiser  Healthy Eating  

 

Ingredients

225g/8oz  Fettuccine
225g/8oz fresh Broccoli Florets
2 Garlic Cloves, crushed
2 tbsp Sun-dried Tomatoes, chopped
3 tbsp Olive Oil
Freshly grated Parmesan Cheese to serve
Salt and Black Pepper

 

Instructions


1. Bring a large pan of salted water to the boil, add the broccoli florets and blanch for  3-4 minutes. Remove with a slotted spoon and set aside.


2. Bring the water back to the boil, add the pasta and cook for 8-10 minutes.

 

3. Meanwhile, heat the olive oil in a frying pan until hot, add the garlic and sun-dried tomatoes and sauté gently for 2 minutes.

 

4. Add the  broccoli to the frying pan, season well with black pepper and cook, stirring, for a few minutes until heated through.

 

5. Drain the pasta well then return to the rinsed out pan. Add the entire contents of the frying pan to the pasta,  toss to mix well.

 

6. To serve - transfer to warmed serving plates and garnish with  shavings of parmesan cheese. Serve immediately.

 

 

 

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Key techniques required to make this recipe

 

Chop to – To cut into pieces of approximately the same size.

Slice to -  To cut food, such as bread, meat, fish or vegetables, into flat pieces of varying thickness.
 

Freeze/Make ahead

 

Tips, Options and Substitutions

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Main equipment required to make this Recipe

 

Chopping Knife

Chopping Board

Saucepan

Wooden or Plastic Spoon

Related Recipes and Information

Vegetarian  Main Course Recipes   |  Vegan recipes

Cooking Vegetables  |  Vegetable Side Recipes

What's in Season  |  Growing Vegetables

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