1 cup broccoli florets
2 tablespoons fresh garlic, crushed
2 tablespoons olive oil
10 cherry tomatoes, halved
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 cup heavy cream
1 pound cooked fettuccine, hot
2 tablespoons fresh parmesan cheese, grated
fresh basil, shredded, to taste
Italian parsley, to taste
In a mixing bowl, add garlic, dried basil, oregano and olive oil. Mix by hand. Add broccoli and
cherry tomatoes and coat. Place broccoli florets and cherry tomatoes (with skin side down) on a
sheet pan. Cook underneath broiler on high heat for 2 – 3 minutes until dark brown but not
burned.
Remove from vegetables from broiler. In a sauté pan, on medium heat, add the roasted vegetables
and cream. Cook for one minute. Add parmesan cheese and fettuccine. Toss, serve and garnish
with shredded fresh basil and Italian parsley to taste. Serves 2.
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