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Broccoli Alfredo

Broccoli Alfredo
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Serves 4| Hands-On Time: | Total Time:



  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.
April, 2005

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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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.