Instructions

1. 1

   Steam or gently boil the broccoli and set aside.In a large frying pan heat a few drizzles of olive oil and place the sliced mushrooms.

2. 2

   Let the mushrooms become slightly golden and then add the garlic and continue to saut.

3. 3

   Add the sun-dried tomatoes and the broccoli. Continue to saut for another minute or two.

4. 4

   Add the chicken broth and the beans and simmer on low for a minute or two and turn off the heat.Set the pan aside and prepare the fettuccini. When the fettuccini is ready, al-dente, lift it into the pan with the beans and broccoli.

5. 5

   Drizzle the fettuccini with olive oil and then add a few dashes of red pepper flakes, black pepper and the grated Romano cheese.