1 cup heavy cream — can use coconut cream if you prefer
1 bunch broccoli, chopped
3 carrots, sliced
1 tsp dried parsley or 1 tbsp fresh parsley (optional)
Fresh ground black pepper
Begin boiling water to cook the fettuccine.
Start the vegetables: begin steaming the carrots in an inch of boiling water, covered.
Add the broccoli: After the carrots have been steaming for 5 minutes, add the broccoli to steam along with the carrots for 5 more minutes. Drain and set veggies aside.
Cook the fettuccine noodles: Start cooking the noodles after the broccoli is added to the steamer. Cook the fettuccine noodles according to package instructions.
Prepare the fettuccine: When the fettuccine is cooked to your liking, drain the pasta and add the noodles back into the pot. Add the olive oil to the noodles immediately, then stir in the cheese. Add the cream to the noodles, and stir again.
Finish the fettuccine: The fettuccine should be getting nice and creamy now. Stir in the veggies, followed by the parsley and fresh ground black pepper. Serve immediately along with a good class of wine!
The fettuccine sauce thickens quickly, so you want to have things timed so that the veggies are cooked and ready to add a few minutes before the pasta is done. This helps the veggies mix in with the sauce better.
Finely grated Parmesan cheese creates a more consistent sauce than shredded cheese. You can use shredded cheese, you will just have bits of cheese in the mix.
Lately I have been using So Delicious Organic Creamer made from coconut milk. This is primarily to make it dairy free so our son can eat it, but this substitution also cuts down the calories and fat substantially.
You can boost the nutritional value of the dish by using whole wheat fettuccine. The Delallo brand whole wheat fettuccine has good flavor.