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Broccoli alfredo pasta Recipe

Italian-American · Main course · 30 min total

A creamy and comforting pasta dish where tender broccoli florets are tossed in a rich, homemade alfredo sauce. This quick recipe is perfect for a weeknight dinner.

Ingredients

• 8 oz fettuccine or other pasta
• 2 cups broccoli florets
• 2 tbsp butter
• 2 cloves garlic, minced
• 1 cup heavy cream
• 1 cup grated Parmesan cheese
• 1/2 tsp salt
• 1/4 tsp black pepper
• Pinch of nutmeg (optional)

Instructions

1. Bring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente. During the last 2 minutes of cooking, add broccoli florets. Drain, reserving 1/2 cup pasta water.
2. While pasta cooks, melt butter in a large skillet over medium heat. Add garlic and cook until fragrant, about 1 minute.
3. Pour in heavy cream and bring to a gentle simmer. Stir in Parmesan cheese, salt, pepper, and nutmeg until smooth and thickened, about 2-3 minutes.
4. Add drained pasta and broccoli to the skillet. Toss to coat, adding reserved pasta water a little at a time if sauce is too thick. Serve immediately.

Tips

• For extra protein, add cooked chicken or shrimp.
• Use fresh Parmesan for best melting and flavor.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.

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