I know what you are thinking. Italian and Indian foods don’t mix. Well, sorry to break it to you, dear readers, BUT…
YOU’RE HORRIBLY WRONG!
The following is a recipe adapted from an amazing meal a friend of mine made last weekend when I was in Prince George. If I can ever find all the ingredients to recreate that masterpiece I will post it too… until then, you can have the abridged version.
The only thing I don’t like about this recipe is that it uses three different pots/pans. I can’t think of a way to cut down on that… but other than that, enjoy!
1 broccoli crown, separated into little florets
1/2 bottle alfredo sauce (I used Classico Original — their other flavors, ie roasted garlic, taste funny — but you can make your own if you’re creative.
2 loonie-sized bunches of fettuccine noodles
1/8 cup parmesan cheese (fresh is best, pre-grated is okay too though)
1 tsp butter/margarine
1 tsp curry powder
1 tsp crushed garlic
1/2 tsp cayenne pepper
This makes enough for one meal and one lunch. If you like, you can always add a sliced chicken breast when cooking the broccoli, if you want some protein.
- In a medium pot, bring water to a boil, begin to cook noodles.
- In a second, small pot, begin to heat alfredo sauce
- In a small pan, melt butter/margarine, add garlic, curry powder, and cayenne pepper.
- Heat until fragrant, about a minute or two.
- Add broccoli to pan and cook in spices. I tried not to add water because I didn’t want to “wash out” the spices but if you think you need some, try to boil the extra water off. You want the spices to be cooked IN the broccoli as much as possible, not floating in some kind of liquid.
- When noodles are cooked, strain and separate into two bowls (one for leftovers! Or supper number two if you’re really hungry).
- Pour heated alfredo sauce over noodles, put curried broccoli on top.
- Sprinkle with parmesan cheese…
Rub your belly because it tastes so good!