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- 4 ounces dry fettuccine pasta
- 1 ounce tomato sauce
- 0.5 teaspoon minced garlic
- 0.5 cup broccoli florets
- 0.25 cup fresh sliced mushrooms
- salt to taste
- ground black pepper to taste
- 2 tablespoons grated Parmesan cheese
- Boil fettuccini in a generous amount of salted water until just shy of being fully cooked. Drain and place back in the pot.
- Combine cream, butter or margarine, tomato sauce, garlic, and broccoli with the noodles, simmer until cooked. Add sliced mushrooms, then top with Parmesan cheese, salt, and pepper to taste before serving.
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