Prep 15 mins
Cook 20 mins
I received this recipe from a friend who says it is from a famous Italian restaurant on "The Hill" in St. Louis. It is definitely a good one.
- 1 head broccoli, broken into bite-size pieces
- 3⁄4 lb fettuccine
- 1 pint half-and-half cream
- 3⁄4 cup parmesan cheese
- 3 teaspoons minced garlic
- 5 1⁄2 tablespoons butter
- 1 dash nutmeg
- white pepper
- salt and black pepper
- 1 (4 ounce) can mushrooms, drained
- Boil pasta for 5 minutes; drain.
- Reserve 1 cup liquid.
- Add all ingredients except parmesan cheese.
- Cook about 10 minutes until broccoli is tender.
- Add liquid until you see it coming up through pasta.
- Add cheese to thicken.
My family loved this dish. I will add more of the cooking water next time as it got a bit dry as time went by. I wasn't quite sure about the directions. I also did not add the mushrooms as no one likes them.
Wow, I feel like we're back in St. Louis and eating on "the Hill" (the Italian section of the city). This is a classic recipe for restaurants there. I used large shells in St. Louis tradition, increased the garlic, and omitted the mushrooms (kids). Letting it sit really lets the sauce soak in and flavor the pasta. My 13 y/o said it's his second favorite meal ever!
I am so glad to see this on here, I used to work for Kohner Properties and we had our staff meetings there and we had this one time and I fell in love. Thanks :)