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|Anniem||Broccoli & Pasta |
Broccoli & Pasta
1/4 cup olive oil
2 1/2 cups fresh broccoli florets
3 large cloves garlic
1/4 teaspoon crushed red pepper
1 (9-oz.) package refrigerated fettuccine
1/3 cup shredded Romano cheese
Heat oil in large skillet; add broccoli, garlic and crushed red pepper.
Cook, stirring frequently, until broccoli is crisp-tender. Add pasta; toss to coat well.
Sprinkle with cheese; toss lightly.
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