Ingredients:
5 tablespoons butter
2 garlic cloves, crushed
2 cups broccoli florets
2 cups cream
1 cup drained canned crushed tomatoes, in little pieces of pureed
5 ounces prosciutto, cut into julienne strips
1 lb fettuccine pasta
1/2 cup grated pecorino cheese ( or more)
fresh parsley
Directions:
Heat butter over moderately-high heat until foam subsides.
Saute garlic and broccoli, stirring, for 2 minutes.
Remove with slotted spoon and transfer to a plate.
Add cream to skillet and simmer, stirring, for 3-5 minutes, or until thickened slightly.
Stir in tomatoes, prosciutto and broccoli and cook, stirring, for 2 minutes; season to taste (I now puree the tomatoes before using as one of my kids does not like tomato ‘pieces’ in his food).
Cook fettucine until al dente.
In a large bowl, toss fettucine with 1/3 of the sauce until coated well.
Transfer to serving plates and spoon remaining sauce and vegetables over.
Sprinkle with cheese and garnish with parsley.
Servings: 5-6
Time preparation: 10 min.
Time total: 25 min.