Broccoli Alfredo

Photo: Annie Schlechter

Yield:

Makes 4 servings

Recipe from

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

Ingredients

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

Preparation

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.

Note:

April 2005