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FETTUCCINE ALFREDO WITH BROCCOLI AND
TOMATOES
 
1 (12 oz.) pkg. dried fettuccine
3 c. sm. fresh broccoli florets (yield from a 1-lb. bunch)
1 c. light sour cream
3/4 c. grated Parmesan cheese
1 1/3 c. quartered cherry tomatoes

Cook pasta according to package directions. About 3 minutes before it's done, add broccoli florets and cook until both are firm-tender. Remove from heat. Ladle out and reserve 1/3 cup liquid from pot then drain pasta and broccoli in a colander.

Mix sour cream, Parmesan and reserved cooking liquid in pot or serving bowl. Add pasta, broccoli and cherry tomatoes and toss to coat well. Makes 4 servings.

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