How To Make Spicy Broccoli Fettuccine
Enjoy crunchy bites of pine nuts, crisp broccoli, and tender pasta smothered in crushed red peppers and cheese in one plate with this fettuccine recipe!
In a large skillet, toast the pine nuts over moderate heat, shaking the pan occasionally, for about 2 minutes, until the nuts are golden. Transfer to a plate.
In a large pot of boiling salted water, cook the fettuccine until al dente. Reserve ½ cup of the pasta cooking water and drain the fettuccine.
Meanwhile, heat 2 tablespoons of the olive oil in the skillet and add the broccoli. Cover and cook over moderate heat for about 5 minutes, until browned on the bottom.
Stir the broccoli, then add the remaining 1 tablespoon of olive oil, the garlic and the crushed red pepper.
Season the broccoli with salt and pepper and cook, stirring gently, for about 1 minute, until the garlic is fragrant. Turn off the heat and cover.
Transfer the fettuccine to a warmed bowl and toss with the butter. Add the broccoli and the pasta cooking water and toss well.
Sprinkle with the reserved pine nuts and the cheese.
Serve and enjoy!
- Calories: 577.62kcal
- Fat: 20.86g
- Saturated Fat: 5.66g
- Trans Fat: 0.06g
- Monounsaturated Fat: 10.02g
- Polyunsaturated Fat: 3.22g
- Carbohydrates: 78.19g
- Fiber: 7.64g
- Sugar: 5.51g
- Protein: 22.14g
- Cholesterol: 20.98mg
- Sodium: 683.77mg
- Calcium: 287.78mg
- Potassium: 799.70mg
- Iron: 2.94mg
- Vitamin A: 81.60µg
- Vitamin C: 153.82mg
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