FETTUCCINE ALFREDO WITH BROCCOLI
A lighter quick and straightforward fettuccine Alfredo with broccoli for busy Meatless Mondays, filled with broccoli and cheesy Alfredo goodness!
We’re getting to finish of our March Meatless Monday series with some more food , Easy fettuccine Alfredo With Broccoli.
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| FETTUCCINE ALFREDO WITH BROCCOLI |
Who doesn’t like Fettuccine Alfredo? Seriously, I don’t think I’ve ever met someone who isn’t a lover . I mean, what’s to not like. It’s creamy, cheesy, and delicious, and, slurpy fettuccine noodles are just plain fun to eat.
This version of fettuccine Alfredo with broccoli is one among my favorites because it’s meatless, so Meatless Monday approved, it’s made with half and half instead of cream , so you don’t got to be rolled faraway from the table after eating it, and it takes almost zero time and energy to form .
INGREDIENTS :
Pasta and Veggies:
- 12 oz fettuccine
- 12 oz broccoli florets bought bagged (or cut up at home)
Alfredo Sauce:
- 2 cups half and half
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/2 cup (4oz, 1 stick) butter
- 1/4 teaspoon ground black pepper
- 1/8 teaspoon cayenne pepper
- 3/4 cup (3oz) shredded Parmesan cheese plus more for topping
INSTRUCTIONS :
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.
