Post by Loupy on Apr 15, 2016 15:41:16 GMT -7
Broccoli Fettuccine Alfredo
From: Petra @ zoomyummy.com/
Broccoli Fettuccine Alfredo, doesn’t it sounds just delicious?
And the good news is that it in fact is.
This is a slightly lightened up version of the ‘real’ Alfredo, but it still tastes delicious and creamy. And hard to forget. And divine… ok, let me stop myself right there because I could go on and on with this recipe; it’s really good.
In our family this pasta dish was a big hit and I am definitely making it again. We were all truly impressed.
Prep time: 5 mins
Cook time: 25 mins
Total time: 30 mins
Serves: 6-8 servings
Ingredients
16 oz (450 grams) fettuccine pasta
16 oz (450 grams) broccoli florets
2 cloves garlic, minced
4 tbsp (55 grams) unsalted butter
4 tbsp all-purpose flour
3 cups (700 ml) milk
1 cup (100 grams) grated Parmesan
⅛ tsp ground nutmeg
1¾ tsp salt (or more to taste)
¼ tsp ground black pepper (or more to taste)
Instructions
In a large pot, bring salted water to a boil, add pasta and cook according to the package directions until al dente.
When the pasta is finished cooking, reserve ½ cup (120 ml) of the starchy pasta water and then drain the pasta in a colander.
In another larger pot, bring salted water to a boil and cook broccoli florets until cooked but still slightly crunchy.
In a medium saucepan, melt the butter, add minced garlic and cook for about 2 minutes.
Add flour and cook for another 2 minutes.
Whisk in the milk, increase the heat to medium-high, reach simmer and whisking the sauce constantly, allow to simmer for about 6 minutes, until the sauce thickens slightly.
Remove the saucepan from the heat and stir in the Parmesan cheese.
Add salt, pepper and nutmeg to taste (it is recommended to 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).
Finally, 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 cooked broccoli and then pour the Parmesan sauce over top. Stir to coat everything in the sauce and then serve!
Enjoy!
From: Petra @ zoomyummy.com/
Broccoli Fettuccine Alfredo, doesn’t it sounds just delicious?
And the good news is that it in fact is.
This is a slightly lightened up version of the ‘real’ Alfredo, but it still tastes delicious and creamy. And hard to forget. And divine… ok, let me stop myself right there because I could go on and on with this recipe; it’s really good.
In our family this pasta dish was a big hit and I am definitely making it again. We were all truly impressed.
Prep time: 5 mins
Cook time: 25 mins
Total time: 30 mins
Serves: 6-8 servings
Ingredients
16 oz (450 grams) fettuccine pasta
16 oz (450 grams) broccoli florets
2 cloves garlic, minced
4 tbsp (55 grams) unsalted butter
4 tbsp all-purpose flour
3 cups (700 ml) milk
1 cup (100 grams) grated Parmesan
⅛ tsp ground nutmeg
1¾ tsp salt (or more to taste)
¼ tsp ground black pepper (or more to taste)
Instructions
In a large pot, bring salted water to a boil, add pasta and cook according to the package directions until al dente.
When the pasta is finished cooking, reserve ½ cup (120 ml) of the starchy pasta water and then drain the pasta in a colander.
In another larger pot, bring salted water to a boil and cook broccoli florets until cooked but still slightly crunchy.
In a medium saucepan, melt the butter, add minced garlic and cook for about 2 minutes.
Add flour and cook for another 2 minutes.
Whisk in the milk, increase the heat to medium-high, reach simmer and whisking the sauce constantly, allow to simmer for about 6 minutes, until the sauce thickens slightly.
Remove the saucepan from the heat and stir in the Parmesan cheese.
Add salt, pepper and nutmeg to taste (it is recommended to 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).
Finally, 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 cooked broccoli and then pour the Parmesan sauce over top. Stir to coat everything in the sauce and then serve!
Enjoy!
