1. Put garlic, broccoli and stock into saucepan. Bring to boil and cook 5 mins until tender, stirring occasionally. Mash with fork until broccoli is roughly chopped. Add white wine, basil and parmesan and season with salt & pepper to taste. 2. Meanwhile, cook fettuccine until al dente and drain thoroughly. Toss with half of the broccoli sauce and transfer to serving plates. Top with remaining sauce and garnish as desired. Posted to recipelu-digest Volume 01 Number 333 by RK.Eades@kvnet.org on 1997,
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|Serving Size: 1 Serving (264g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 32 (8%)|
|Amt Per Serving||% DV|
|Total Fat 3.6g||5 %|
|Saturated Fat 0.8g||4 %|
|Monounsaturated Fat 1.1g|
|Polyunsanturated Fat 1g|
|Cholesterol 3.8mg||1 %|
|Sodium 248.6mg||9 %|
|Potassium 634.8mg||17 %|
|Total Carbohydrate 79.2g||23 %|
|Dietary Fiber 12g||48 %|
|Sugars, other 67.2g|
|Protein 11.8g||17 %|
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Calories per serving: 385
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