budgetbytes4.6
Broccoli Fettuccine Alfredo
Tender broccoli florets, hearty pasta, and a creamy indulgent sauce make for great vegetarian main dish.
👥 8 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 5 min🔥 Cook: 25 min👤 Beth Moncel📖 budgetbytes
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●colander
- ●microwave
- ●sauce pot
- ●whisk
- ●wooden spoon
📝 Preparation Steps
1
Begin to boil a large pot of water to cook the pasta. When it reaches a full boil, add the pasta and cook for ⏱️ 7-10 minutes or until al dente. When the pasta is finished cooking, reserve 1/2 cup of the starchy pasta water and then drain the pasta in a colander.
2
While the pasta is cooking, thaw the broccoli in the microwave and begin to make the parmesan sauce. Mince the garlic and cook it over medium heat in a medium sauce pot with the butter until the garlic has softened slightly (⏱️ 3-5 minutes). Add the flour, stir and cook for ⏱️ 2-3 minutes more. This is the “roux” that will thicken the sauce.
grated parmesan ($0.96)1 cupgarlic ($0.08)1 clovebutter ($0.45)4 Tbsp
3
Whisk in the milk. Increase the heat to medium-high. Whisk the milk mixture until it comes up to a light simmer. As soon as it reaches a simmer it will thicken and should be able to coat a wooden spoon (see photos below). Turn the heat off and whisk in the parmesan cheese. Add freshly cracked black pepper, nutmeg, and salt to taste. Make the sauce slightly saltier than you’d prefer if you were eating the sauce alone. Once it’s spread out over the pasta and broccoli it will taste more mild.
milk ($0.94)3 cupsgrated parmesan ($0.96)1 cup
4
Return the cooked pasta to the large pot that it was boiled in (with the burner turned off). Add the reserved pasta cooking water and toss the pasta to loosen it up. Add the thawed broccoli and then pour the parmesan sauce over top. Stir to coat everything in the sauce and then serve!
grated parmesan ($0.96)1 cup
Nutrition Facts
calories
399.98 kcal
fat Content
13.3 g
serving Size
1 Serving
fiber Content
3.65 g
sodium Content
436.46 mg
protein Content
16.05 g
carbohydrate Content
54.65 g
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