Thursday, February 21, 2013

Fettuccine & Broccoli - Beaver County Times Holiday Cookbook 1998

1 (8oz) package fettuccine noodles
1/4 cup salad oil
1 clove garlic, crushed
1 (10 oz) package frozen chopped broccoli, thawed, drained
1/2 cup chicken broth
1/4 cup chopped parsley (optional)
1/4 cup grated Parmesan cheese
1/2 teaspoon salt
Dash of pepper
1 cup ricotta cheese ( 8oz)

Cook noodles; drain. Saute garlic and broccoli in skillet. Stir 5 minutes. Add all ingredients. Stir over low heat until completely blended. Toss broccoli with noodles.

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