INGREDIENTS:
4 cloves of garlic, crushed
3 cups broccoli florets
3/4 cup of vegetable bouillon
1/4 cup white wine
3 tablespoons of fresh basil, chopped
1/4 cup freshly shredded Parmesan cheese
1 pound of fettuccini
A dash of salt
Freshly ground pepper to taste.
PREPARATION:
Put garlic, broccoli and bouillon into saucepan. Bring to a simmer and cook for 3-4 minutes or until the broccoli is tender-crisp, stirring occasionally.
coarsely chop broccoli. Add white wine, basil and parmesan. Toss to mix, then season with salt and pepper to taste.
Meanwhile, back at the ranch, cook your fettuccine until al dente and drain well. Toss half of the broccoli sauce and transfer to serving plates. Top with remaining sauce and garnish as desired.
This meal is great to serve with a simple salad of romaine lettuce and tomato slices drizzled with virgin olive oil and balsamic vinegar.
Enjoy!
