Broccoli Alfredo

Photo: Annie Schlechter

Yield: Makes 4 servings
Recipe from Real Simple

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Nutritional Information

Amount per serving
  • Calcium: 273mg
  • Calories: 415
  • Calories from fat: 39%
  • Carbohydrate: 47g
  • Cholesterol: 48mg
  • Fat: 18g
  • Fiber: 4g
  • Iron: 3mg
  • Protein: 18mg
  • Saturated fat: 11g
  • Sodium: 330mg


  • 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


  1. 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.
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