Fettuccini with Beans & Broccoli

By ladygourmet

This is simple, delicious and so very satisfying.

Enjoy with Love,

Catherine

Ingredients

• 1 box of fettuccini
• 1- 29oz. can of cannelloni beans - drained
• 1 quart of button mushrooms – sliced
• 4 cloves of garlic – crushed & chopped
• 1 small handful of sun-dried tomatoes – sliced
• 1 head of broccoli – steamed or gently boiled
• ½ cup of chicken broth
• Dashes of red pepper flakes
• Dashes of black pepper
• Romano Cheese for grating
• Olive oil

Preparation

Step 1

Steam or gently boil the broccoli and set aside.

In a large frying pan heat a few drizzles of olive oil and place the sliced mushrooms. Let the mushrooms become slightly golden and then add the garlic and continue to sauté. Add the sun-dried tomatoes and the broccoli. Continue to sauté for another minute or two. Add the chicken broth and the beans and simmer on low for a minute or two and turn off the heat.

Set the pan aside and prepare the fettuccini. When the fettuccini is ready, al-dente, lift it into the pan with the beans and broccoli. Drizzle the fettuccini with olive oil and then add a few dashes of red pepper flakes, black pepper and the grated Romano cheese.