Broccoli Fettuccine Alfredo
A creamy and satisfying fettuccine alfredo dish loaded with fresh broccoli.
Ingredients
Main Ingredients
- 0.5 pound Fettuccine pasta
- 3 cup Broccoli florets fresh or frozen
- 0.5 cup Unsalted butter
- 2 cloves Garlic minced
- 1.5 cup Heavy cream
- 1 cup Grated Parmesan cheese
- 0.5 teaspoon Salt or to taste
- 0.25 teaspoon Black pepper freshly ground, or to taste
Instructions
Preparation Steps
- Cook fettuccine according to package directions. Reserve about 1 cup of pasta water before draining.
- While pasta is cooking, steam or blanch broccoli florets until tender-crisp, about 5-7 minutes. Drain and set aside.
- In a large skillet, melt butter over medium heat. Add minced garlic and cook until fragrant, about 1 minute, being careful not to burn.
- Pour in heavy cream and bring to a gentle simmer. Reduce heat to low and stir in Parmesan cheese until melted and the sauce is smooth.
- Season the sauce with salt and black pepper to taste. If the sauce is too thick, add a little reserved pasta water to reach desired consistency.
- Add the drained fettuccine and blanched broccoli to the skillet with the Alfredo sauce. Toss gently to coat everything evenly.
- Serve immediately, garnished with extra Parmesan cheese and black pepper if desired.
Notes
This recipe can be customized with additional vegetables or proteins like grilled chicken or shrimp.
Nutrition
Serving: 200gCalories: 120kcalCarbohydrates: 120gProtein: 120gFat: 120gSaturated Fat: 120gPolyunsaturated Fat: 120gMonounsaturated Fat: 120gTrans Fat: 120gCholesterol: 120mgSodium: 120mgPotassium: 120mgFiber: 120gSugar: 120gVitamin A: 120IUVitamin C: 120mgCalcium: 120mgIron: 120mg
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