Ingredients: 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
Directions: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. |