- 1/4 cup olive oil
- 2 1/2 cups fresh broccoli florets
- 3 large cloves garlic, finely chopped
- 1/4 teaspoon crushed red pepper
- 1 (9 ounce) package BUITONI® Fettuccine, cooked, drained and kept warm
- 1/3 cup shredded Romano cheese
- HEAT oil in large skillet; add broccoli, garlic and crushed red pepper. Cook, stirring frequently, until broccoli is crisp-tender. Add pasta; toss to coat well. Sprinkle with cheese; toss lightly. Serve immediately.