Saturday, November 15, 2008

Broccoli and Provolone Alfredo

This recipe is from the great-Italian-Chicago- recipe website. What would a Italian meal be without pasta. This is a alfredo that is not too complicated and has easy to find ingredients.

Broccoli and Provolone Alfredo

Pfaltzgraff 6-pc. Napoli Pasta Bowl Set

1 pound of linguini
1 bunch of broccoli, cut into pie; ces
3 tablespoon of butter
2 tablespoon of flour
2 cups of heavy whipping cream
1/2 cup of milk
1/4 cup of fresh grated parmesan; cheese
8oz of provolone cheese, shredded
1/2 tsp of salt
1/2 tsp of fresh ground black pepper


In 6 quarts of boiling salted water, cook the pasta until al dente. Around 8 to 10 minutes. # In a large pan sauté the broccoli in the one and a half butter until tender. # In a medium size saucepan melt the remaining butter and stir in the flour. Add cream and milk and bring to a boil stirring constantly until the mixture thickens slightly. # Stir in the parmesan and provolone cheese and stir until cheese is melted. Add the broccoli and linguini to the sauce and mix.

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