What you need:
- 4 to 5 cups fresh broccoli florets
- 2 Tbsp. olive oil
- 1 1/2 tsp. salt, divided
- 8 oz. fettuccine
- 1/4 cup unsalted butter
- 1 cup heavy cream
- 1/2 cup Parmesan cheese
- 1/4 tsp. black pepper
- Seasoned, cooked chicken, cut into strips (optional)
Directions:
- Place florets on a large baking sheet that has been lined with foil. Drizzle with olive oil and season with salt. Toss to coat the broccoli with oil and 1 tsp. salt.
- Roast in a preheated 425 degree oven for 20 to 30 minutes or until crispy around the edges.
- Meanwhile, cook pasta in salted boiling water according to package directions. Drain.
- While pasta is cooking, melt butter in a large pan over medium heat.
- Add cream to butter and whisk. Bring to a simmer and cook for 1 to 2 minutes.
- Add Parmesan and 1/2 tsp. salt. Stir until cheese melts.
- Add cooked pasta to the sauce and toss for a few minutes until sauce thickens a bit.
- After broccoli has finished roasting, chop roughly and add to pasta. Serve topped with chicken.
Recipe from Julie's Eats and Treats
Posted on Fantastical Sharing of Recipes