This form of fettuccine Alfredo with broccoli is one of my top choices since it's meatless, so Meatless Monday endorsed, it's made with creamer instead of overwhelming cream, so you don't should be rolled far from the table subsequent to eating it, and it takes just about zero time and exertion to make.
A lighter brisk and simple fettuccine Alfredo with broccoli for occupied Meatless Mondays, loaded with broccoli and gooey Alfredo goodness!
- Pasta and Veggies
- 12 oz fettuccine
- 12 oz broccoli florets bought bagged (or cut up at home)
- Alfredo Sauce
- 1/2 cup (4oz, 1 stick) butter
- 2 cups 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 (3oz) shredded Parmesan cheese plus more for topping
- Pasta and Veggies
- Cook fettuccine according to package instructions in a large pot of generously salted water. Add broccoli during the last 3-4 minutes of cooking time and cook until done. Drain, return to pot, and set aside.
- Alfredo Sauce
- While your pasta cooks, melt butter in a medium saucepan. Add half and half and stir. Allow to come to a simmer and cook for 5-8 minutes, stirring occasionally, until slightly thickened and reduced. Watch closely and do not allow to come to a full boil.
- Add garlic powder, salt, black pepper, cayenne, and Parmesan. Pour sauce over noodles and toss to coat.
- Serve and sprinkle with more Parmesan if desired.
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