Easy Fettuccine Alfredo With Broccoli
Creamy fettuccine Alfredo tossed with tender broccoli for a simple, comforting weeknight meal.
Servings: 6 servings
Ingredients
- 12 oz fettuccine
- 12 oz broccoli florets bagged or cut at home
- 1/2 cup butter 4 oz (1 stick)
- 2 cup 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 shredded Parmesan cheese about 3 oz, plus more for topping
Instructions
- Bring a large pot of generously salted water to a boil and cook the fettuccine according to package directions.
- During the last 3–4 minutes of the pasta cooking time, add the broccoli florets to the boiling water and cook until both pasta and broccoli are tender.
- Drain the pasta and broccoli in a colander, then return them to the pot and set aside while you make the sauce.
- In a medium saucepan over medium heat, melt the butter. Stir in the half and half and bring to a gentle simmer, then cook 5–8 minutes, stirring occasionally, until the mixture is slightly thickened—do not boil.
- Whisk in the garlic powder, salt, black pepper, cayenne, and the shredded Parmesan until the cheese melts and the sauce is smooth.
- Pour the sauce over the drained fettuccine and broccoli and toss gently with tongs or a pasta fork until everything is evenly coated.
- Serve immediately and sprinkle with additional Parmesan if desired.
Equipment
- Large Pot
- Colander
- Medium Saucepan
- Measuring Cups and Spoons
- Tongs or pasta fork
Notes
- You can substitute 1 1/3 cups low-fat milk and 2/3 cup heavy cream for the half and half.
- Best eaten immediately for creamiest texture.
- To refresh leftovers, add a splash of milk or half and half and a small sprinkle of Parmesan before reheating.