Recipe from
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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
Preparation
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.
Melt butter in a large heavy skillet; add mushrooms and garlic, and saute 3 minutes or until tender. Add to fettuccine mixture.
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.
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.
Note:
November 1997
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