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Ingredients
- 1/2 ounce dry porcini mushrooms, stemmed coarse salt
- 1 x clove garlic grnd pepper
- 2 Tbsp. unsalted butter
- 12 ounce fettuccine
- 1 Tbsp. tarragon, minced
- 4 quart boiling water
- 1 Tbsp. parsley sprigs, minced coarse salt butter
- 1 c. broccoli flowerets, blanched and separated parmesan cheese, grated
Directions
- Soak the mushrooms in water to cover for 15 min. Sauteethe garlic in the butter in a large frying pan. Add in the tarragon, parsley, broccoli and mushrooms. Sauteefor 10 min. Season to taste with salt and pepper. Add in salt to the boiling water. Cook the fettuccine in the salted boiling water till al dente. Drain. Transfer to a serving bowl. Add in a large gob of butter.
- Add in the broccoli mix. Toss. Pass the cheese separately.
- Yields 3 Servings
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 1406g | |
| Recipe makes 3 servings | |
| Calories 498 | |
| Calories from Fat 83 | 17% |
| Total Fat 9.52g | 12% |
| Saturated Fat 5.2g | 21% |
| Trans Fat 0.0g | |
| Cholesterol 20mg | 7% |
| Sodium 66mg | 3% |
| Potassium 342mg | 10% |
| Total Carbs 86.58g | 23% |
| Dietary Fiber 4.2g | 14% |
| Sugars 3.37g | 2% |
| Protein 15.62g | 25% |
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