Who doesn't care for Fettuccine Alfredo? Truly, I don't assume I've at any point met somebody who isn't a fan. That is to say, could you ask for anything better. It's smooth, gooey, and delightful, aaaaaaaand, slurpy fettuccine noodles are out and out amusing to eat.
Goodness and did I notice it's delightful as well? Broccoli and Alfredo were made for one another and this specific Alfredo sauce is fabulous. It's marginally garlicky, mushy, and simply the ideal dimension of not very rich. Out it an attempt. You're going to cherish it.
Also try our pasta recipe Pappardelle Pasta with Rosemary Portobello Mushroom Sauce
A quick and easy vegetarian dish for busy Meatless Mondays, full of broccoli and cheesy Alfredo goodness! recipe for two and make-ahead instructions.
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.
Read more our recipe My Favorite Keto Breakfast Sandwich
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