Easy Fettuccine Alfredo With Broccoli
Creamy fettuccine Alfredo tossed with tender broccoli for a quick, comforting weeknight meal.
Equipment
- Large Pot
- Colander
- Medium Saucepan
- Wooden Spoon or Spatula
- Measuring cups and spoons
Ingredients
- 12 oz fettuccine
- 12 oz broccoli florets bagged or cut at home
- 1/2 cup butter 4 oz (1 stick)
- 2 cup 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 Parmesan cheese shredded (about 3 oz), plus more for topping
Instructions
- Bring a large pot of generously salted water to a boil and cook the fettuccine according to package directions.
- During the last 3–4 minutes of pasta cooking, add the broccoli florets to the pot and cook until both pasta and broccoli are tender. Drain in a colander and return pasta and broccoli to the pot; set aside.
- While the pasta cooks, melt the butter in a medium saucepan over medium heat.
- Stir in the half and half and bring just to a simmer. Cook for 5–8 minutes, stirring occasionally, until the mixture slightly thickens and reduces; do not let it reach a full boil.
- Add the garlic powder, salt, black pepper, cayenne, and shredded Parmesan to the sauce and stir until the cheese melts and the sauce is smooth.
- Pour the Alfredo sauce over the drained fettuccine and broccoli and toss gently to coat evenly.
- Serve immediately and sprinkle additional Parmesan on top if desired.
Notes
- You can substitute 1 1/3 cups low-fat milk plus 2/3 cup heavy cream for the half and half.
- Serve this pasta immediately for best texture.
- Leftovers improve with a splash of milk or half and half and a small sprinkle of Parmesan before reheating.