Pink Fettucine Alfredo

Not exactly a diet entrée, it is really delicious nonetheless, and ideal for entertaining friends and family. The pretty color makes it a natural for Valentine’s Day.

Pink Fettucine Alfredo

5 tablespoons butter
2 cloves garlic
2 cups small broccoli florets
2 cups heavy cream
1 cup canned crushed tomatoes drained
1/4 pound prosciutto julienned
1 pound fresh fettucine
1/2 cup pecorino Romano, freshly grated

In large skillet melt butter until foam subsides. In it, saute the garlic and broccoli stirring for 2 minutes. Transfer with slotted spoon to a plate. Add the cream to the skillet and simmer, stirring for 3-5 minutes. It will thicken slightly. Stir in the tomatoes, prosciutto, broccoli mixture. Cook the sauce, stirring for 2 minutes, adding salt and pepper. While sauce is cooking, boil the fettucine in salted water to al dente. Drain well. In a large bowl, toss one third of sauce with the fettucine. Turn onto warmed platter and top with remaining sauce. Sprinkle with Romano cheese.