Serves: 5
Total Calories: 498

2 bunches broccoli
4 tablespoons butter
1/4 cup yellow onion - finely chopped
1/4 cup celery - finely chopped
1/2 cup carrot - finely diced
1/2 cup zucchini - finely chopped
1/4 cup red bell pepper - finely diced
1 cup cream
1/4 cup Parmesan cheese - freshly grated
2 tablespoons parsley - finely chopped
salt and pepper to taste
1 (12-ounce) package fettuccini pasta

Trim flowers off of broccoli. Cook in boiling water for 3-4 minutes. Drain water and run cold water over immediately, to stop the cooking process. Drain excess water.

Melt the butter in a large skillet over a medium-high heat. Add the onion and saute to a rich golden color. Add the celery and corrot and saute for another 5 minutes.

Add the zucchini and red bell pepper to the skillet and continue to saute over a medium-high heat until all the vegetables are tender and lightly colored ( approximately 10-20 minutes), depending on the size of the skillet. Add salt and black pepper to taste.

Add the broccoli to the skillet and saute for about 1 minute. Add the cream and cook, stirring occasionally until the cream has reduced by half then remove from heat and set aside.

Boil water in sauce pan, and then add 1 tablespoon of salt and the pasta to the boiling water in the saucepan, stirring.

When the pasta is cooked al dente, return the skillet with the sauce to a medium heat, drain the pasta and toss it with the sauce, adding the grated cheese and parsley. Serve at once.

Nutritional Facts:

Serves: 5
Total Calories: 498
Calories from Fat: 256

More Recipes from the DVO Recipe Book Cookbook:
Beef Stroganoff
Beef and Broccoli
Chicken Enchiladas
Chicken Kiev
Fettuccini Primavera
Green Bean/Red Pepper Medley
Honey Carrots
Lemon Chicken
Stuffed Jumbo Shells