1 large bunch broccoli (washed trimmed and peeled)
1/4 cup extra-virgin olive oil
4 cloves garlic, chopped
1/2 cup portabello mushrooms, sliced
Red Pepper flakes to taste
1/2 pound fresh tomato fettuccini
How to make this recipe:
Start large pot of lightly salted and oiled water boiling (a little oil helps keep the fettuccini from sticking together).
Cook broccoli until tender, but still crisp (about 5 minutes in the microwave).
In a saute pan over medium heat, cook broccoli and garlic in olive oil for about 5 minutes. Then turn the pan down to low and add mushrooms and red pepper flakes. Cook for 5 more minutes.
When it's ready, add drained fettuccini and stir in saute pan.
Serve with dash of salt, pepper and some freshly grated parmesan cheese. Serves 4
Recipe from: Chef Cyndi - Soulrox - Jewelry to Nourish the Soul
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