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3 servings
Ingredients:
1/4 cup olive oil2 1/2 cups fresh broccoli florets3 large cloves garlic, finely chopped1/4 teaspoon crushed red pepper1 (9 ounce) package BUITONI® Fettuccine, cooked, drained and kept warm1/3 cup shredded Romano cheese
Instructions:
HEAT oil in large skillet; add broccoli, garlic and crushed red pepper.Cook, stirring frequently, until broccoli is crisp-tender.Add pasta; toss to coat well.Sprinkle with cheese; toss lightly.Serve immediately.
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