Lemon Broccoli Fettuccine

Recipe By: The Argus
Serving Size: 6

• 10 Ounces fettuccine
• 5 Cups broccoli flowerettes
• 1 Cup Whipping Cream,Sweet,Heavy,Unwhipped
• 4 Teaspoons lemon peel, grated
• 1/2 Teaspoon salt
• 2 Tablespoons butter
• 2 Tablespoons parmesan cheese
• 2 Tablespoons parsley, chopped

Cook fettuccine in 5 quarts of boiling water, salted, for 3 minutes. Add broccoli to fettuccine and cook another 5 minutes.Heat cream in 10 inch fry pan over medium heat until bubbly. Add lemon peel and salt, boil 30 seconds.Reduce heat to low and add drained broccoli and fettuccine, buter parmesan and parsley. Toss until evenly coated.