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Recipe

Main Dish






Andy Boy Broccoli lemon fettuccini

Phyllis D'Arrigo


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Ingredients

6 quarts salted water
12 oz. fettuccini
1 lb. Andy Boy broccoli
1 cup whipping cream
4 tsp. grated lemon peel
1/2 tsp. salt
2 tbsp. butter, softened
2 tbsp. grated Parmesan cheese
2 tbsp. chopped Italian parsley

Instructions

In a large pot, heat water to boiling. Add fettuccini and cook, adding broccoli halfway through cooking time. (Cooking times for fettuccini may vary; check package for cooking time.) Cook fettuccini until al dente. Broccoli should be bright green and crisp-tender. Drain. In a large skillet over medium-high heat, heat cream until just beginning to bubble. Add lemon peel and salt. Bring to boiling and boil 30 seconds. Reduce heat to medium-low. Add fettuccini, broccoli, butter, Parmesan and parsley and toss to mix well. Serve hot.

Andy Boy broccoli—dubbed “America's first branded broccoli”—is the star of the D'Arrigo Brothers produce line. The company was founded along California's Central Coast by Italian immigrants Stephen and Andrew D'Arrigo. Phyllis D'Arrigo is married to Andrew D'Arrigo, the original “Andy Boy,” and shares this simple but delicious recipe. It is featured in the booklet, “From Garden to Table: Favorite Family Recipes for Andy Boy Fresh Vegetables.” Copies are available for purchase by phone (831-455-4315) or e-mail (cvillalobos@darrigo.com). Cost within the U.S. is $10, which includes shipping and handling.

Serves 6



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