Servings: 4

INGREDIENTS:

• 1/2 cup Butter or Margarine
• 2 tsp Dried Basil, Crushed
• 2 tsp Lemon Juice
• 1 1/4 tsp Garlic Powder with Parsley
• 3/4 tsp Seasoned Salt
• 8 oz Fettuccine, Cooked & Drained
• 1 1/2 cup Broccoli Florets, Cooked Tender Crisp
• 3 Tbs Walnuts, Chopped
• 1/2 cup Parmesan or Romano Cheese, Grated

INSTRUCTIONS:

1. In a large skillet, melt the butter or margarine over medium heat.
2. Add the crushed dried basil, lemon juice, garlic powder with parsley, and seasoned salt to the melted butter. Blend the ingredients well in the skillet.
3. Add the cooked and drained fettuccine to the skillet with the seasoned butter mixture.
4. Toss the fettuccine in the skillet, ensuring it is well coated with the butter and seasoning.
5. Add the cooked tender-crisp broccoli florets to the skillet with the fettuccine.
6. Sprinkle the chopped walnuts over the fettuccine and broccoli mixture in the skillet.
7. Add the grated Parmesan or Romano cheese to the skillet.
8. Toss all the ingredients together in the skillet, ensuring they are well combined and coated with the buttery seasoning.

PRESENTATION:

Serve the delicious fettuccine dish with a fresh spinach salad for a delightful and satisfying meal.

Here are some delightful variations to try:

1. Creamy Alfredo: Instead of using butter, create a creamy Alfredo sauce with heavy cream, garlic, and grated Parmesan cheese. Toss the cooked fettuccine and broccoli in the Alfredo sauce and top with toasted walnuts.
2. Pesto Fettuccine: Prepare a fresh basil pesto sauce with basil leaves, pine nuts, garlic, Parmesan cheese, and olive oil. Toss the cooked fettuccine and broccoli in the pesto sauce and garnish with chopped walnuts.
3. Sun-Dried Tomato and Spinach: Add chopped sun-dried tomatoes and baby spinach to the fettuccine and broccoli. Drizzle with olive oil and sprinkle with toasted walnuts and feta cheese.
4. Lemon Garlic Shrimp: Sauté shrimp in garlic and butter or olive oil. Toss the cooked fettuccine and broccoli with the shrimp and sprinkle with lemon zest and chopped walnuts.
5. Chicken and Mushroom: Sauté sliced mushrooms and cooked chicken in garlic and butter. Combine the fettuccine and broccoli with the chicken and mushrooms, then top with toasted walnuts.
6. Mushroom and Spinach Alfredo: Make a creamy Alfredo sauce with sautéed mushrooms and baby spinach. Toss the cooked fettuccine and broccoli in the Alfredo sauce and garnish with chopped walnuts.
7. Cajun Fettuccine: Add Cajun seasoning to the butter sauce for a spicy kick. Toss the cooked fettuccine and broccoli in the Cajun butter sauce and top with toasted walnuts and grated Parmesan cheese.
8. Roasted Red Pepper and Goat Cheese: Blend roasted red peppers with goat cheese to create a creamy sauce. Toss the cooked fettuccine and broccoli in the sauce and sprinkle with chopped walnuts.
9. Tomato and Basil: Sauté cherry tomatoes with garlic and olive oil until they burst. Toss the cooked fettuccine and broccoli with the tomatoes, fresh basil, and toasted walnuts.
10. Mediterranean Feta: Mix in crumbled feta cheese, Kalamata olives, and diced cucumbers with the fettuccine and broccoli. Drizzle with olive oil and sprinkle with toasted walnuts.
11. Lemon Ricotta: Mix in ricotta cheese with lemon zest, garlic, and black pepper. Toss the cooked fettuccine and broccoli in the ricotta mixture and top with chopped walnuts.
12. Creamy Mushroom and Thyme: Sauté sliced mushrooms with garlic and thyme. Toss the cooked fettuccine and broccoli in a creamy mushroom sauce and sprinkle with toasted walnuts.