On 2007-05-01, Dimitri > wrote:

> Getting them to re-emulsify is difficult at best.

Yep. Besides, why bother. A good Alfedo is to easy to mess around
with a reheated hack.

I just did a fettucini alfredo /w broccoli and summer squash and it
was a cinch. Here's what I did.

In pan:
EvOO
sliced garlic
you know the drill

Fettucini:
cook, drain (save some pasta water), and set aside

Veggies:
broccoli crowns
cut yellow crook-neck squash
" zuke
steam to all-dented and set aside

Assembly:
crank the oil n' garlic back up
add drained pasta and thoroughly coat
add steamed veggies and a bit of pasta water ...stir
add hot pepper flakes (opt)
add a couple pats of real butter
toss in a buncha grated parmesan or pecorino
when butter and cheese melts, add a splash or two of cream
stir, add fresh herbs if desired (parsley, etc), salt, pepper to
taste, and serve on warmed plate.

nb