Pink Fettuccine Alfredo

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 5
• 5 tablespoons butter
• 2 garlic cloves, crushed
• 2 cups broccoli florets
• 2 cups cream
• 1 cup drained canned crushed tomatoes, in little pieces of pureed
• 5 ounces prosciutto, cut into julienne strips
• 1 lb fettuccine pasta
• 1/2 cup grated pecorino cheese (or more)
• fresh parsley

Recipe

• 1 heat butter over moderately-high heat until foam subsides.
• 2 saute garlic and broccoli, stirring, for 2 minutes.
• 3 remove with slotted spoon and transfer to a plate.
• 4 add cream to skillet and simmer, stirring, for 3-5 minutes, or until thickened slightly.
• 5 stir in tomatoes, prosciutto and broccoli and cook, stirring, for 2 minutes; season to taste (i now puree the tomatoes before using as one of my kids does not like tomato 'pieces' in his food).
• 6 cook fettucine until al dente.
• 7 in a large bowl, toss fettucine with 1/3 of the sauce until coated well.
• 8 transfer to serving plates and spoon remaining sauce and vegetables over.
• 9 sprinkle with cheese and garnish with parsley.