Fettuccine with Purple Sprouting Broccoli

Boil fresh fettuccine with purple sprouting broccoli and toss with a warm onion, garlic, anchovy, and herb dressing.

Quick Italian Pasta Broccoli Fresh Pasta

Estimated Nutrition

Calories

511.4

kcal / serving

2045.6 kcal total

Carbs

74.6g

per serving

298.2 g total

Fat

15.5g

per serving

62.1 g total

Protein

19.6g

per serving

78.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

Parmesan

shavings, for serving

Fruits

0.5

piece

Lemon

juice only

GrainsCereals

450

Fettuccine

fresh

NutsSeeds

clove

Garlic

organic, finely chopped

Rosemary

leaves

Parsley

flat leaf, chopped

piece

Salt

to taste

piece

Black Pepper

freshly ground, to taste

OilsFats

Olive Oil

extra virgin

Seafood

piece

Anchovy

fillets, finely chopped

Vegetables

piece

Onion

finely diced

Caper

rinsed and chopped

285

Purple Sprouting Broccoli

Method

Fry the mixture gently until onions are soft but not colored and keep warm.

Add lemon juice, season with salt and pepper, and serve with parmesan shavings.

Toss the pasta and broccoli with the hot dressing in a bowl.

Drain the pasta and broccoli once cooked.

Heat olive oil in a frying pan and add onions, garlic, anchovies, capers, rosemary, and parsley.

Add the fettuccine to the pot and cook for three additional minutes.

Boil the broccoli in salted water for two minutes.