Okay, this is basically Fettuccine Alfredo, but we've changed it up a bit, so it needed a new name.
- 1 medium tomato, diced
- 1 cup of broccoli florets, rinsed
- 1 serving of fettuccine, cooked al dente
- 1/2 cup Alberto sauce (see below)
Cut up broccoli into small florets, place into a strainer and run cold water over them. Dice tomatoes and put aside. Cook pasta al dente according to directions and strain over the broccoli.
Return pasta and broccoli to pasta pot, pour Alberto sauce over, and toss together. Transfer to a plate and add diced tomatoes over the top.
Alberto Sauce
- 1/4 cup butter (demi-sel or salted)
- 1 cup cream
- 1 clove of garlic, crushed
- 1 1/4 cups Parmesan cheese, finely grated
- 1 teaspoon Jack's Blend Rubarama
Melt butter in a medium pan over medium-low heat. Stir in cream. Simmer for 5 minutes, stirring often. Whisk in garlic, cheese, and Rubarama.
You can cheat and buy the alfredo sauce, but be sure to get one that has the fewest ingredients as those taste the best and work best with the addition of Rubarama to the cream sauce.