1/4 cup olive oil
2 1/2 cups fresh broccoli florets
3 large clove garlic, finely chopped
1/4 teaspoon crushed red pepper
1 (9-oz.) package BUITONIR refrigerated Fettuccine, cooked, drained and kept warm
1/3 cup shredded Romano cheese
Total time: 15 mins
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.