Broccoli Alfredo

Photo by Andrew Wolffinden
4.0 stars based on 35 reviews
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  • Serves 4
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 415 calories
    • Calories 39 calories from fat
    • Fat 18 g
    • Sat Fat 11 g
    • Cholesterol 48 mg
    • Sodium 330 mg
    • Protein 18 mg
    • Carbohydrate 47 g
    • Fiber 4 g
    • Iron 3 mg
    • Calcium 273 mg


  1. Check 1tablespoon salt
  2. Check 1/2 1-pound box dry fettuccine
  3. Check 4cups (8 ounces) broccoli florets
  4. Check 4tablespoons butter
  5. Check 1cup freshly grated Parmesan
  6. Check 1/8teaspoon cayenne pepper (optional)
  7. Check 1/4teaspoon nutmeg (optional)
  8. Check 1 1/2teaspoons freshly ground black pepper


  1. Place the salt in a large pot of water and bring to a boil.
  2. Add the fettuccine and cook according to the package directions for al dente. During the last 3 minutes, add the broccoli. Drain, reserving 1 cup of the cooking water. Set aside.
  3. Place the butter in the pot, reduce heat to medium-low, and stir until melted.
  4. Add ½ cup of the reserved pasta water. Stir in ⅓ cup of the Parmesan. Add the fettuccine and broccoli and the cayenne and nutmeg, if using. Toss.
  5. Remove from heat and sprinkle with ⅓ cup more of the Parmesan and the pepper. Toss again, adding more pasta water if the pasta is too sticky.
  6. Serve in bowls and sprinkle with the remaining Parmesan.