Name: Fettuccine with cauliflower and broccoli
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 125 gram butter; 4 clove garlic, crushed; 1/2 cup stale breadcrumbs; 2 anchovy fillets, coarsely chopped; 4 cup coarsely chopped cauliflower; 4 cup coarsely chopped broccoli; 250 gram fettuccine pasta

Ingredients

125 gram butter

4 clove garlic, crushed

1/2 cup stale breadcrumbs

2 anchovy fillets, coarsely chopped

4 cup coarsely chopped cauliflower

4 cup coarsely chopped broccoli

250 gram fettuccine pasta

Method

1.In a large frying pan, heat butter; cook garlic and breadcrumbs, stirring, until breadcrumbs are golden brown. Stir in anchovy.

2.Bring large saucepan of water to a boil. Add cauliflower and broccoli; cook, stirring to ensure pieces separate. When vegetables are just tender, drain; rinse under cold water, drain.

3.In large saucepan of boiling, salted water, cook pasta uncovered until just tender; drain.

4.In large bowl, place pasta with cauliflower, broccoli and breadcrumb mixture; toss gently to combine.

You will need to buy half a medium cauliflower and about 450g broccoli for this recipe.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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