Broccoli Alfredo – a delicious recipe with salt, fettuccine, broccoli florets, butter, parmesan cheese, cayenne pepper. Easy to follow and perfect for any occasion.
Serves 4
Pasta & Noodles
Servings:persons
1
Place the salt in a large pot of water and bring to a boil; add fettuccine and cook according to package directions for al dente; during the last 3 minutes of cooking, add the broccoli.
2
Drain in a colander, RESERVING 1 cup of the WATER; set aside.
3
Place the butter in the pot, reduce heat to medium-low ,and stir until melted; add 1/2 cup of the reserved pasta water, then stir in 1/3 cup of the Parmesan cheese. Add the fettuccine and broccoli and the cayenne and nutmeg, if desired; toss.
4
Remove from heat and sprinkle with another 1/3 cup of the Parmesan cheese and the pepper, toss again. Adding more pasta water if the fettuccine is too sticky; serve in bowls and sprinkle with the remaining Parmesan cheese, enjoy.
290
kcal
Calories
19
g
Fat
18
g
Carbs
17
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 tablespoon salt, 1/2 lb dry fettuccine, 4 cups broccoli florets, 4 tablespoons butter, and more.
Yes, Broccoli Alfredo falls under the Pasta & Noodles category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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