Fettuccini With Beans & Broccoli & Mushrooms

Photo: Lady Catherine Gourmet

Ingredients

1 box of fettuccini

29 oz. can of cannelloni beans- drained

1 quart of button mushrooms – sliced

4 cloves of garlic – crushed& chopped

1 small handful of sun-dried tomatoes – sliced

1 head of broccoli – steamed or gently boiled

1/2 cup of chicken broth

Dashes of red pepper flakes

Dashes of black pepper

Romano Cheese for grating

Olive oil

Preparation

Steam or gently boil the broccoli and set aside.

In a large frying pan heat a few drizzles of olive oil and place the sliced mushrooms. Let the mushrooms become slightly golden and then add the garlic and continue to sauté. Add the sun-dried tomatoes and the broccoli. Continue to sauté for another minute or two. Add the chicken broth and the beans and simmer on low for a minute or two and turn off the heat.

Set the pan aside and prepare the fettuccini. When the fettuccini is ready, al-dente, lift it into the pan with the beans and broccoli. Drizzle the fettuccini with olive oil and then add a few dashes of red pepper flakes, black pepper and the grated Romano cheese.