• Prep Time:
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  • Serves: 1 servings

Fettucine And Broccoli W/ Miso Pesto - Lorna Sass

  • Recipe Submitted by on

Category: Pasta, Vegetarian

 Ingredients List

  • 1 bn Broccoli; about 1-1/2 lb
  • 3/4 lb Fettucine
  • 1/3 c Miso Pesto; see recipe
  • Soy sauce
  • Fresh ground black pepper
  • Parmesan cheese; optional


1. Put a large pot of salted water over high heat and bring to a boil.
Meanwhile, trim the broccoli into small florets, 1 to 1 1/2-inches across
the top. Trim and peel the stalks; cut any thick stalks in half lengthwise.
Cut the stalks into 1/4-inch thick slices. Rinse the broccoli and set

2. Cook the fettuccine in the rapidly boiling water until 2 minutes short
of al dente. (Check the package directions for timing.) Add the broccoli
and press it down with the back of a large spoon to submerge it under the
boiling water. Continue cooking at a rapid boil until the pasta is al
dente. Pour the pasta and broccoli into a large colander, and bounce the
colander up and down a few times to release excess water.

3. Transfer the noodles and broccoli to a bowl and rapidly toss with enough
pesto to coat the ingredients thoroughly - about 1/3 cup usually does the
trick. Add the soy sauce and black pepper. Serve hot or at room
temperature, garnished with a sprinkling of Parmesan, if you wish.

Serves 4.

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