A lighter snappy and simple fettuccine Alfredo with broccoli for occupied Meatless Mondays, brimming with broccoli and gooey Alfredo goodness!
Who doesn't care for Fettuccine Alfredo? Truly, I don't think I've at any point met somebody who isn't a fan. That is to say, who could want anything more. It's smooth, mushy, and flavorful, aaaaaaaand, slurpy fettuccine noodles are out and out amusing to eat.
This form of fettuccine Alfredo with broccoli is one of my top choices since it's meatless, so Meatless Monday endorsed, it's made with creamer as opposed to overwhelming cream, so you don't should be rolled away from the table in the wake of eating it, and it takes very nearly zero time and exertion to make.
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Ingredients
Pasta and Veggies
- 12 oz fettuccine
- 12 oz broccoli florets bought bagged (or cut up at home)
Alfredo Sauce
- 1/2 cup (4oz, 1 stick) butter
- 2 cups 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 (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.
Recipe Notes
*You can substitute 1 1/3 cup low-fat milk and 2/3 cup heavy cream for half and half.
For more detail : bit.ly/2UXYmj
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