Fettuccini with Beans & Broccoli

By

This is simple, delicious and so very satisfying.

Enjoy with Love,

Catherine

  • 5
  • 15 mins
  • 35 mins

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.