Broccoli Fettuccine Alfredo
User Reviews
4.7
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Prep Time
5 mins
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Cook Time
25 mins
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Total Time
30 mins
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Servings
8
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Calories
39998 kcal
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Course
Main Course
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Cuisine
Vegetarian
Broccoli Fettuccine Alfredo
Description
Broccoli Fettuccine Alfredo features al dente fettuccine paired with steamed broccoli florets in a smooth parmesan sauce adapted from a classic roux base. The sauce is made by slowly cooking garlic in butter, then thickening with flour before adding milk and cheese. Nutmeg and black pepper add subtle aromatic notes, enhancing the creamy texture. Cooking the broccoli separately and combining it with the pasta ensures it stays bright and tender, contrasting the rich, velvety sauce.
The cheddar-like sharpness of the parmesan creates a flavorful coating for the pasta strands and broccoli, while the nutmeg provides a warm undertone. This dish is suitable for a comforting meal where the cheese sauce serves as the centerpiece enhanced by the fresh broccoli.
Ingredients
- 16 oz. Fettuccine pasta $1.63, dry
- 16 oz. broccoli floret $1.29, frozen
- 1 clove garlic $0.08
- 4 Tbsp butter $0.45
- 4 Tbsp all-purpose flour $0.06
- 3 cups milk $0.94
- 1 cup Parmesan Cheese $0.96, grated
- 1/8 tsp nutmeg $0.02
- salt $0.05, to taste
- black pepper $0.05, to taste
Instructions
- Begin to boil a large pot of water to cook the pasta. When it reaches a full boil, add the pasta and cook for 7-10 minutes or until al dente. When the pasta is finished cooking, reserve 1/2 cup of the starchy pasta water and then drain the pasta in a colander.
- While the pasta is cooking, thaw the broccoli in the microwave and begin to make the parmesan sauce. Mince the garlic and cook it over medium heat in a medium sauce pot with the butter until the garlic has softened slightly (3-5 minutes). Add the flour, stir and cook for 2-3 minutes more. This is the “roux” that will thicken the sauce.
- Whisk in the milk. Increase the heat to medium-high. Whisk the milk mixture until it comes up to a light simmer. As soon as it reaches a simmer it will thicken and should be able to coat a wooden spoon (see photos below). Turn the heat off and whisk in the parmesan cheese. Add freshly cracked black pepper, nutmeg, and salt to taste. Make the sauce slightly saltier than you’d prefer if you were eating the sauce alone. Once it’s spread out over the pasta and broccoli it will taste more mild.
- Return the cooked pasta to the large pot that it was boiled in (with the burner turned off). Add the reserved pasta cooking water and toss the pasta to loosen it up. Add the thawed broccoli and then pour the parmesan sauce over top. Stir to coat everything in the sauce and then serve!
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 39998 kcal
% Daily Value*
| Serving | 1Serving | |
| Calories | 399.98kcal | 20% |
| Carbohydrates | 54.65g | 18% |
| Protein | 16.05g | 32% |
| Fat | 13.3g | 20% |
| Sodium | 436.46mg | 18% |
| Fiber | 3.65g | 15% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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