Broccoli Alfredo

Broccoli Alfredo
Andrew Wolffinden
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Serves 4
preparation
15
minutes
cooking
15
minutes

Ingredients

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

Directions

  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.
March 2005

Nutritional Information

  • Per Serving
  • Calories From Fat 39 %
  • Calcium 273 mg
  • Carbohydrate 47 g
  • Cholesterol 48 mg
  • Fat 18 g
  • Fiber 4 g
  • Iron 3 mg
  • Protein 18 mg
  • Sat Fat 11 g
  • Sodium 330 mg
What does this mean? See Nutrition 101.

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