Easy Fettuccine Alfredo With Broccoli


A lighter quick and easy fettuccine Alfredo with broccoli for busy Meatless Mondays, full of broccoli and cheesy Alfredo goodness!





Who doesn’t like Fettuccine Alfredo? Seriously, I don’t think I’ve ever met someone who isn’t a fan. I mean, what’s not to like. It’s creamy, cheesy, and delicious, aaaaaaaand, slurpy fettuccine noodles are just plain fun to eat.

Easy Fettuccine Alfredo With Broccoli
A lighter quick and easy fettuccine Alfredo with broccoli for busy Meatless Mondays, full of broccoli and cheesy Alfredo goodness!

 Course Dinner
 Total Time 20 minutes
 Servings 6
 Calories 465 kcal

Ingredients

Pasta and Veggies
12 oz fettuccine
12 oz broccoli florets bought bagged (or cut up at home)
Alfredo Sauce
1/2 cup (4oz, 1 stick) butter
2 cups half and half*
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/8 teaspoon cayenne pepper
3/4 cup (3oz) shredded Parmesan cheese plus more for topping

Instructions

Pasta and Veggies
Cook fettuccine according to package instructions in a large pot of generously salted water. Add broccoli during the last 3-4 minutes of cooking time and cook until done. Drain, return to pot, and set aside.
Alfredo Sauce
While your pasta cooks, melt butter in a medium saucepan. Add half and half and stir. Allow to come to a simmer and cook for 5-8 minutes, stirring occasionally, until slightly thickened and reduced. Watch closely and do not allow to come to a full boil.
Add garlic powder, salt, black pepper, cayenne, and Parmesan. Pour sauce over noodles and toss to coat.
Serve and sprinkle with more Parmesan if desired.

Recipe Notes

*You can substitute 1 1/3 cup low-fat milk and 2/3 cup heavy cream for half and half.

This pasta is best eaten immediately, but leftovers can be greatly improved if you add a splash of milk or half and half and a small sprinkle of Parmesan (about a tablespoon of each per serving) before reheating and stir together once warm.

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