Instructions: In large pot, heat water to boiling. Add bouillon and when dissolved, add the fettuccini. Bring to a boil and cook 6 minutes. Skewer the garlic clove with a toothpick and add to the pot. Add broccoli; cover and bring to a boil. Remove cover and cook until pasta is al dente (4 minutes). Drain. Discard the skewered garlic.

In the pot, warm the half-and-half over medium heat; add the lemon peel and a pinch of salt. When it is beginning to bubble, add the butter and stir to melt. Add the pesto sauce and stir to combine; the sauce will thicken slightly. Immediately add the drained pasta and broccoli. Toss. Add the measure of cheese. Toss and serve at once.

Check the box to see how long it takes to cook the fettucini and adjust times accordingly.

Chain of events: this recipe was devised after reading one found at Andy Boy (TM) Produce (http://www.andyboy.com/).

NOTES : We like pasta alfredo but know not to eat it often. This dish is a great alternative. Easy, quick and light. We use one of todays cholesterol-free dairy products, Land O Lakes fatfree half and half. It can be heated if we do so gently and do not expect it to reduce the way real cream would. Cooking the fettucine in broth adds flavor and lemon zest is the real star.

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