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Double Sun-Dried Tomato Fettuccine with Broccoli and Pecorino Cheese

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Serving Size: 
  • 1 lb. Pappardelle’s Sun-Dried Tomato Fettuccine
  • 2 lbs. broccoli, chopped into small florets
  • 5 tablespoons Bella Sol California Extra Virgin Olive Oil
  • 4 garlic cloves, minced
  • ¼ cup coarsely chopped or diced oil-packed sun-dried tomatoes*
  • ¾ cup freshly grated Pecorino-Romano cheese*
  • ½ cup fresh basil leaves, chopped

*Or use Pappardelle's (7 oz.) Sun-Dried Tomato Pesto


1. Add broccoli florets to a large saucepan with enough boiling salted water to cover generously. Cook, uncovered, over high heat for about 2 minutes. Drain, rinse with cold water. Chop broccoli florets coarsely. 
2. Meanwhile, cook pasta in 6-8 quarts of boiling salted water until al dente (about 8-10 minutes). Drain and transfer to a large serving bowl.
3. Heat remaining 4 tablespoons of olive oil in a large, heavy skillet over medium heat. Add garlic and sauté for 1 minute. Add broccoli, salt and pepper. Sauté about 2 minutes or until heated through. 
4. Add broccoli mixture to pasta bowl and toss. Add sun-dried tomatoes, ½ cup Pecorino-Romano cheese and basil. (-Or- *Use Pappardelle's Sun-Dried Tomato Pesto for "*" items.) Taste and adjust seasoning. Serve hot or at room temperature with more cheese, if desired.

From This Recipe

$8.00 | 1 lb. package
$6.49 | 7 oz. container