Roasted Broccoli Alfredo
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4
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Calories
671 kcal
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Course
Main Course
Roasted Broccoli Alfredo
Description
This recipe starts with roasting fresh broccoli florets coated with olive oil and kosher salt at a high temperature until edges become crisp and caramelized. The roasting enhances the broccoli's natural sweetness and creates contrast with its tender interior. Meanwhile, fettuccine pasta cooks until al dente.
The Alfredo sauce is prepared by melting butter in a pan, whisking in heavy cream, and gently simmering before incorporating grated Parmesan and seasoning with salt. The cooked pasta is then transferred directly into the sauce, allowing the starch to help thicken it and bind the sauce and noodles smoothly. The roasted broccoli is folded in, distributing both crispy and tender broccoli pieces throughout the creamy pasta.
This dish pairs well with light salads or can be served as a main course. It showcases the combination of roasted vegetables with a classic cheese sauce, balancing texture and flavor. It is a satisfying option for those seeking a creamy pasta dish with a vegetable twist.
Chopping broccoli before roasting makes the florets easier to eat and ensures every bite carries roasted flavor, but whole florets can be used as desired.
Ingredients
- 4-5 cups broccoli florets from about 3 heads of broccoli, fresh
- 2 tablespoons olive oil
- 1 1/2 teaspoons kosher salt divided
- 8 ounces Fettuccine pasta
- ¼ cup butter unsalted
- 1 cup heavy cream
- ½ cup Parmesan Cheese grated
- 1/4 teaspoon black pepper
Instructions
- Preheat the oven to 425 degrees.
- Spread the florets in an even layer on a large baking sheet lined with foil. Drizzle the olive oil over the top. Sprinkle the salt over the top and, using your hands, give the florets a little toss so they are evenly coated in the oil. Pop them in the oven and roast for 20-30 minutes or until they are nicely caramelized and crispy around the edges.
- While the broccoli roasts, bring a pot of water to a boil. Add the pasta and cook according to package directions (about 7ish minutes).
- While the pasta boils, make the sauce. Melt the butter in a large pan over medium heat. Add the cream and whisk to combine. Bring it to a simmer and let it cook for a minute or two. Add the grated Parmesan cheese and 1/2 teaspoon of salt and stir until the cheese is melted.
- Using tongs transfer the cooked pasta directly to the sauce. The pasta will bring with it some of the starchy water which helps thicken the sauce. Toss the pasta in the sauce for a couple minutes.
- Remove the broccoli from the oven and transfer to a cutting board. Run your knife through the florets to roughly chop them (see note). Stir them into the pasta and serve.
Notes
- Chopping broccoli before roasting makes it easier to eat and ensures each bite contains roasted flavor.
- If preferred, whole broccoli florets can be used by adding them whole to the sauce without roasting separately.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 671 kcal
% Daily Value*
| Calories | 671kcal | 34% |
| Carbohydrates | 48g | 16% |
| Protein | 16g | 32% |
| Fat | 46g | 71% |
| Saturated Fat | 24g | 120% |
| Cholesterol | 170mg | 57% |
| Sodium | 1129mg | 47% |
| Potassium | 486mg | 10% |
| Fiber | 4g | 16% |
| Sugar | 2g | 4% |
| Vitamin A | 1940IU | 39% |
| Vitamin C | 81.5mg | 91% |
| Calcium | 243mg | 24% |
| Iron | 1.9mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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