Broccoli Alfredo
Serves 4|
Hands-On Time:
15m
|
Total Time:
15m
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
- Place the salt in a large pot of water and bring to a boil.
- 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.
- Place the butter in the pot, reduce heat to medium-low, and stir until melted.
- 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.
- 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.
- Serve in bowls and sprinkle with the remaining Parmesan.
Nutritional Information
- Per Serving
- Calories 415Calories From Fat 39%
- Calcium 273mg
- Carbohydrate 47g
- Cholesterol 48mg
- Fat 18g
- Fiber 4g
- Iron 3mg
- Protein 18mg
- Sat Fat 11g
- Sodium 330mg
What does this mean? See Nutrition 101.
Quick Tip
Choose broccoli heads that have firm stalks and tight, dark green clusters of buds.
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