Broccoli Alfredo

Real Simple
Broccoli AlfredoRecipe
Photo: Annie Schlechter
Makes 4 servings


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1 tablespoon salt
½ 1-pound box dry fettuccine
4 cups (8 ounces) broccoli florets
4 tablespoons butter
1 cup freshly grated good-quality Parmesan
1/8 teaspoon cayenne pepper (optional)
1/4 teaspoon nutmeg (optional)
1 1/2 teaspoons freshly ground black pepper


Place the salt in a large pot of water and bring to a boil. Add the fettuccine and cook according to the package directions for al dente. During the last 3 minutes of cooking, add the broccoli. Drain in a colander, reserving 1 cup of the water; set aside. Place the butter in the pot, reduce heat to medium-low, and stir until melted. Add ½ cup of the reserved pasta water, then stir in 1/3 cup of the Parmesan. Add the fettuccine and broccoli and the cayenne and nutmeg, if desired; toss. Remove from heat and sprinkle with another 1/3 cup of the Parmesan and the pepper. Toss again, adding more pasta water if the fettuccine is too sticky. Serve in bowls and sprinkle with the remaining Parmesan.

Created date

March 2005

Nutritional Information

Calcium 273 mg
Calories 415
Caloriesfromfat 39 %
Carbohydrate 47 g
Cholesterol 48 mg
Fat 18 g
Fiber 4 g
Iron 3 mg
Protein 18 mg
Satfat 11 g
Sodium 330 mg