"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Tomato/Brocolli Fettuccine Recipe

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This recipe for Tomato/Brocolli Fettuccine, by , is from The Greene Family CookBook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Karen Miller
Added: Friday, April 11, 2008

Category:
Category:

Ingredients:  
Ingredients:  
8 oz. fettucinne
1 T. butter
3 cups brocolli florets, in small pieces (approx. 1 bunch)
2 cups fresh, firm tomatoes, diced

Sauce:
1 cup sour cream
1 cup ricotta cheese
1 1/2 T. garlic salt/parsley mix (California style)

Directions:
Directions:
Cook the fettucinne, el dente, drain & toss with butter while hot. Pour into a glass dish. Mix the sauce together in a saucepan & heat til creamy. Pour over the noodles & top with the brocolli & tomatoes. For variation you can add pieces of grilled chicken or shrimp.
Serve with sourdough garlic bread.

Number Of Servings:
Number Of Servings:
A lot
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
This dish resembles the one at Fazoli's. I like it because it is a one-dish meal.

 

 

 

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