Broccoli Fettuccine Alfredo

Course Main Course, Side Dish

Cuisine Italian Inspired, Southern

Keyword broccoli-fettuccine-alfredo-recipe, fettuccine-alfredo-recipe

Prep Time 20

Cook Time 20

Total Time 40

Servings servings

Calories 462kcal

Cook the fettuccine in a large pot of water per the package directions until al dente. Drain well, reserve 1-2 cups pasta water.
Separate the broccoli florets from the stem. Steam the broccoli for 5 minutes or just until fork tender. Set aside.
While the pasta cooks, in a heavy bottomed saucepan melt the butter over medium-high heat. Add the garlic cloves, Cook for 1-2 minutes or just until softened and fragrant.
Add the cream and bring to a gentle boil. Immediately lower the heat to a simmer stirring constantly. Cook for 5-7 minutes until the sauce begins to thicken.
Remove the saucepan from the heat and add the grated Parmesan cheese, pepper and nutmeg. Stir until the cheese is completely melted.
Transfer fettuccine and broccoli in a large mixing bowl. Pour the sauce on top, mixing to fully combine. Add pasta water 1/2 cup at a time to thin the sauce to your taste.
Serve immediately with a sprinkle of freshly grated Parmesan cheese and crushed red pepper flakes, if desired. (Optional Garnish: Fresh Italian parsley.)

Heavy Cream - You can use whipping cream, light cream or heavy cream in this recipe.

Additional Salt - I recommend waiting until the end to add salt, if any at all. Parmesan cheese typically adds ample saltiness to the dish and more isn't needed. You can always adjust the amount to your personal taste.

Frozen Broccoli - You can use frozen broccoli florets in this recipe, if preferred. It would save some time and you can steam them to your taste or according to the package instructions.

Protein - This comforting and satisfying dish pairs well with a variety of proteins or can stand alone as a vegetarian main course.You could add bite-size pieces of cooked chicken breasts, cooked Italian sausage, prosciutto, diced ham or shrimp to this fettuccine alfredo.

Cheese - You could use Parmesan Reggiano or Parmesan Romano cheese to expand the flavor profile.

Mix-Ins - Add two cups chopped rotisserie chicken, one pound cooked Italian sausage or one pound cooked shrimp.

Pasta - In a pinch, you could adapt this recipe using spaghetti, linguine or penne pasta.

Alternate Vegetables - You could make this with a variety of veggies like baby spinach, diced carrots, mushrooms or asparagus.