ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Pasta With Broccoli And Sausage

Photo: William Dickey; Styling: Trinda Gage
Yield

4 servings

Ingredients

  • 1 pound fresh broccoli, cut into flowerets
  • 1 (9-ounce) package refrigerated fettuccine
  • 2 tablespoons butter or margarine
  • 1 cup sliced fresh mushrooms
  • 1 garlic clove, minced
  • 1 pound reduced-fat smoked sausage, sliced
  • 3 large eggs
  • 3/4 cup whipping cream
  • 3/4 teaspoon pepper
  • 1 cup grated Parmesan cheese

How to Make It

  1. Cook broccoli and fettuccine in boiling water to cover in a Dutch oven 4 minutes or until broccoli is crisp-tender; drain. Rinse with cold water; drain. Place in a large bowl.

  2. Melt butter in a large heavy skillet; add mushrooms and garlic, and saute 3 minutes or until tender. Add to fettuccine mixture.

  3. Brown sausage in skillet over medium-high heat, stirring occasionally, 5 minutes; drain and add to fettuccine mixture. Wipe skillet clean with a paper towel.

  4. Stir together eggs, whipping cream, and pepper in skillet until blended. Add fettuccine mixture; toss well. Cook over low heat, stirring constantly, 3 to 5 minutes or until thickened. Sprinkle with Parmesan cheese, and toss. Serve immediately.