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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Place the salt in a large pot of water and bring to a boil. | 2. Add the fettuccine and cook according to the package directions for al dente. | 3. During the last 3 minutes of cooking, add the broccoli. | 4. Drain in a colander, reserving 1 cup of the cooking water; set aside. | 5. Place the butter in the pot, reduce heat to medium-low, and stir until melted. | 6. Add 1/2 cup of the reserved pasta water, then stir in 1/3 cup of the Parmesan. | 7. Add the fettucine and broccoli and the cayenne and nutmeg; toss. | 8. Remove from heat and sprinkle with another 1/3 cup of the Parmesan and the pepper. | 9. Toss again, adding more pasta water if the fettuccine is too sticky. | 10. Serve in bowls and sprinkle with the remaining Parmesan. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
salt	1	tablespoon		-	-	-	-
fettuccine	8	ounces		224.528	31.7514	14.0613	6.1235
broccoli floret	4	cups		-	-	-	-
butter	4	tablespoons		342.0	15.714	10.686	28.8
parmesan cheese	1	cup	grated	296.0	32.0	32.0	4.0
cayenne pepper	1/8	teaspoon		0.7155	0.1274	0.027000000000000003	0.0389
nutmeg	1/4	teaspoon		2.8875	0.2711	0.0321	0.1997
black pepper	1 1/2	1/2	ground	8.6595	2.2063	0.3585	0.1125

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.