Fettucine with Broccoli in Tomato Cream
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 15 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 400 g ribbon noodles
- 400 g broccoli, frozen
- 1 tablespoon oil
- 100 g diced ham
- 1 medium onion (s), diced
- 1 clove (s) garlic, chopped
- 1 tablespoon tomato paste
- 1 tablespoon flour
- 0.25 liter ¼ white wine
- 200 ml whipped cream
- 3 tablespoon crème fraîche
- salt
- pepper
- sugar
- 50 g parmesan, rated
Print Recipe
Pin Recipe Instructions
- Cook the pasta according to the instructions on the packet, cook the broccoli in the pasta water for the last five minutes.
- Heat the oil in a pan, fry the diced ham with the onion and garlic. Stir in the tomato paste, dust the flour over it and sweat it. Pour the white wine and cream over it, bring to the boil and simmer for about five minutes. Stir in the crème fraîche, season with salt, pepper and sugar. Mix in the pasta and broccoli.
- Sprinkle with grated parmesan cheese before serving.
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