Fettuccine with Spicy Broccoli


  • 3 tablespoons extra-virgin olive oil
  • 4 large garlic cloves, thinly sliced
  • ½ teaspoon crushed red pepper
  • ¾ pound dried fettuccine
  • Salt and freshly ground black pepper
  • ½ cup freshly grated Pecorino cheese, plus more for serving
  • 1 ½ pounds broccoli, cut into 2-inch-wide florets with 3-inch stems
  • + 2 more ingredients
    • ½ tablespoon unsalted butter
    • 2 tablespoons pine nuts

1. In a large skillet, toast the pine nuts over moderate heat, shaking the pan occasionally, until the nuts are golden, about 2 minutes. Transfer to a plate. 2. In a large pot of boiling salted water, cook the fettuccine until al dente. Reserve 1/2 cup of the pasta cooking water and drain the fet...

View full recipe at My Recipes


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