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1
In large pot, heat water to boiling.
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2
Add in bouillon and when dissolved, add in the fettuccini.
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3
Bring to a boil and cook 6 min.
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4
Skewer the garlic clove with a toothpick and add in to the pot.
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5
Add in broccoli; cover and bring to a boil.
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6
Remove cover and cook till pasta is al dente (4 min).
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7
Drain.
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8
Throw away the skewered garlic.
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9
In the pot, hot the half-and-half over medium heat; add in the lemon peel and a healthy pinch of salt.
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10
When it is beginning to bubble, add in the butter and stir to heat.
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11
Add in the pesto sauce and stir to combine; the sauce will thicken slightly.
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12
Immediately add in the liquid removed pasta and broccoli.
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13
Toss.
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14
Add in the measure of cheese.
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15
Toss and serve at once.
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16
Check the box to see how long it takes to cook the fettucini and adjust times accordingly.
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17
Chain of events: this recipe was devised after reading one found at Andy Boy (TM) Produce (http://www.andyboy.com/).
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18
NOTES : We like pasta alfredo but know not to eat it often.
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19
This dish is a great alternative.
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20
Easy, quick and light.
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21
We use one of today's cholesterol-free dairy products, Land O Lakes fatfree half and half.
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22
It can be heated if we do so gently and don't expect it to reduce the way real cream would.
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23
Cooking the fettucine in broth adds flavor and lemon zest is the real star.
