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Fettuccine with Broccoli   Veg  HT HD  20mins

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



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



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


Main equipment required to make this Recipe


Chopping Knife

Chopping Board


Wooden or Plastic Spoon

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