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.
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Yum! This was great. I used dried pasta (1/2 a box) instead of fresh and skipped the mushrooms (personal preference), but otherwise followed the recipe exactly. It took ~15 minutes for the sauce to thicken, not 3-5 as the recipe suggests. Otherwise this was a total hit. The kids loved it, my husband thought it was great, and we had hardly any leftovers at all.
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