Broccoli Fettuccine Alfredo
Ingredients
The pasta
-
16
oz.
dry fettuccine
-
16
oz.
frozen broccoli florets
The sauce
-
1
clove
garlic
-
4
Tbsp
butter
-
4
Tbsp
all-purpose flour
-
3
cups
milk
-
1
cup
grated parmesan
-
⅛
tsp
nutmeg
-
to taste
salt & pepper
Instructions
- 1. Boil a large pot of water and cook the fettuccine according to package directions, reserving ½ cup of pasta water before draining.
- 2. Thaw the broccoli in the microwave while the pasta cooks.
- 3. Mince the garlic and cook it in butter over medium heat until softened.
- 4. Stir in the flour and cook for 2-3 minutes to form a roux.
- 5. Whisk in the milk and bring to a light simmer, stirring occasionally until thickened.
- 6. Turn off the heat and whisk in the parmesan cheese until melted.
- 7. Season the sauce with salt, pepper, and nutmeg.
- 8. Return the drained pasta to the pot, add reserved pasta water, and toss to loosen.
- 9. Add the thawed broccoli and pour the parmesan sauce over everything, stirring to coat.
- 10. Serve warm.
Nutrition Facts (estimated)
Servings
8
Calories
400
Total fat
13g
Total carbohydrates
55g
Total protein
16g
Sodium
436mg
Cholesterol
20mg
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