When you’re craving comfort food, fresh broccoli and tender strands of pasta draped in velvety parmesan Alfredo sauce is a no-brainer.
- 8 ounces broccoli florets, cut into bite-size pieces (about 2 1/2 cups)
- 1 pound fettuccine
- 1 tablespoon olive oil
- 4 tablespoons unsalted butter
- 3 large cloves garlic, minced
- 1 cup whole milk
- 2 cups heavy cream
- 3/4 cup grated parmesan cheese, plus more for serving
- 1 teaspoon coarse salt, divided, plus more to taste
- 1/2 teaspoon ground white pepper
- 1/8 teaspoon freshly ground nutmeg
- Crushed red pepper flakes (optional)
- In a large pot of salted boiling water, add the broccoli and cook until crisp-tender, about 3 minutes. Using a slotted spoon, transfer to an ice bath to immediately stop the cooking process. Drain after 5 minutes and then set aside.
- Add the fettuccine to the boiling water and cook until al dente, according to package instructions. Before draining, reserve 1 cup of the starchy cooking water. Drain the pasta and toss it with the olive oil to prevent sticking.
- Return the pasta pot to the stove over medium-low heat and add the butter. Once it begins to lightly foam and sizzle, add the garlic and cook for 1 minute, stirring constantly. Pour in the milk and cream. Turn the heat up to medium-high and simmer, stirring occasionally, until slightly thickened, about 3-5 minutes.
- Stir in the parmesan, salt, white pepper, and nutmeg. Cook for 1 more minute. Fold the fettuccine and broccoli into the sauce, splashing in a few tablespoons of reserved cooking water at a time so the sauce clings to the pasta and is thinned to the desired texture. Continue tossing the pasta and broccoli in the warm sauce over low heat until fully heated through. Season to taste with additional salt if necessary.
- Divide the pasta among plates and garnish with grated parmesan and crushed red pepper flakes if desired before serving.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Pasta
- Method: Stovetop
- Cuisine: Dinner
Keywords: pasta, alfredo, sauce, broccoli