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BROCCOLI FETTUCCINE
Ingredients
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2
tsp butter
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2
tsp olive oil
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1
pound broccoli
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1/2 tsp table salt
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1/4 tsp black pepper
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1
large egg(s)
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1
cup fat-free pet milk
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1
tsp cornstarch, mixed with 1 tablespoon water
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1/2 pound uncooked fettuccine, cooked and kept hot
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1/4 cup parsley, fresh, chopped
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2
Tbsp grated Parmesan cheese
Instructions
1) Place butter and olive oil in a large
skillet; melt over medium heat. Add broccoli, sprinkle with salt and pepper and
cook, stirring occasionally, about 6 minutes; remove from skillet and set aside.
2) Meanwhile, whisk egg and pet milk together in a small bowl; add mixture to
skillet used to cook broccoli. Place skillet over medium heat and add cornstarch
mixture, stirring constantly, until thickened. Add remaining ingredients and
broccoli back to pot, stir to combine and serve immediately. Yields about 1 1/2
cups per serving.
Serving Size: 1 1/2 cup
Servings: 4
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