What ingredients do I need to make Broccoli Fettuccine Alfredo?

To make Broccoli Fettuccine Alfredo, you’ll need fettuccine pasta, fresh broccoli florets, butter, heavy cream, garlic, grated Parmesan cheese, salt, and black pepper. Some recipes also include olive oil or cream cheese for extra creaminess. Fresh broccoli adds a nutritious twist, while Parmesan cheese provides the signature Alfredo flavor. Make sure to cook the pasta and broccoli separately to maintain texture before combining them with the sauce.

How do I cook broccoli for Broccoli Fettuccine Alfredo?

For the best texture, steam or blanch the broccoli florets until they are tender but still crisp, usually 3-4 minutes. After cooking, immediately transfer them to ice water to stop the cooking process and keep their bright green color. This prevents the broccoli from becoming mushy when mixed with the Alfredo sauce and pasta.

Can I make Broccoli Fettuccine Alfredo healthier?

Yes, you can make this dish healthier by using whole wheat or gluten-free fettuccine, substituting heavy cream with half-and-half or milk, and reducing the amount of butter and cheese. Adding extra vegetables like spinach or mushrooms increases fiber and nutrients. Using fresh garlic and seasoning with herbs instead of extra salt can also improve flavor without added sodium.

How do I prevent my Alfredo sauce from separating or becoming grainy?

To keep the Alfredo sauce smooth, melt the butter and garlic gently over low heat, then gradually stir in the cream before adding the Parmesan cheese off the heat to prevent curdling. Avoid boiling the sauce after adding cheese. Stir constantly and serve immediately for the creamiest texture. Using freshly grated Parmesan rather than pre-shredded cheese helps prevent graininess.

Can I prepare Broccoli Fettuccine Alfredo ahead of time and reheat it?

You can prepare Broccoli Fettuccine Alfredo in advance, but it’s best to undercook the pasta slightly to avoid overcooking when reheating. Store the pasta, broccoli, and sauce separately in airtight containers. When reheating, warm gently on low heat and add a splash of cream or milk to restore creaminess. Stir frequently to prevent the sauce from separating or scorching.

Broccoli Fettuccine Alfredo: Garlic Sauce in 30 Minutes

Name: Broccoli Fettuccine Alfredo
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Cuisine: Italian
Ingredients: – 16 oz (≈ 450 g) dry fettuccine; – 16 oz (≈ 450 g) frozen broccoli florets (or fresh broccoli, trimmed); – 1 clove garlic, minced; – 4 Tbsp (≈ 57 g) unsalted butter; – 4 Tbsp (≈ 30 g) all-purpose flour; – 3 cups (≈ 710 ml) whole milk (or a lower‑fat milk for a lighter sauce); – 1 cup (≈ 100 g) freshly grated Parmesan cheese; – 1/8 tsp (≈ 0.6 g) ground nutmeg; – to taste kosher salt; – to taste freshly ground black pepper

Description

🍝 This creamy garlic Alfredo coats fettuccine and broccoli for a comforting week‑night dinner.
🥦 The lightened sauce delivers rich flavor without the heaviness of traditional cream sauces.

Ingredients

– 16 oz (≈ 450 g) dry fettuccine

– 16 oz (≈ 450 g) frozen broccoli florets (or fresh broccoli, trimmed)

– 1 clove garlic, minced

– 4 Tbsp (≈ 57 g) unsalted butter

– 4 Tbsp (≈ 30 g) all-purpose flour

– 3 cups (≈ 710 ml) whole milk (or a lower‑fat milk for a lighter sauce)

– 1 cup (≈ 100 g) freshly grated Parmesan cheese

– 1/8 tsp (≈ 0.6 g) ground nutmeg

– to taste kosher salt

– to taste freshly ground black pepper

Instructions

1-Bring a large pot of salted water to a boil. Add the fettuccine and cook 7-10 minutes, or until al dente. Before draining, reserve ½ cup (≈ 120 ml) of the pasta cooking water. Drain the pasta and set aside.

2-If using frozen florets, place them in a microwave-safe bowl with a splash of water, cover, and microwave until thawed (≈ 2-3 minutes). If using fresh broccoli, steam or roast it separately until just tender, then set aside.

3-In a large skillet or saucepan, melt the butter over medium heat. Add the minced garlic and sauté until fragrant and softened. Sprinkle the flour over the butter-garlic mixture and stir continuously for 2-3 minutes to form a light roux. Gradually whisk in the milk, increasing the heat to medium-high, and continue whisking until the mixture thickens enough to coat the back of a spoon (≈ 4-5 minutes). Remove from heat, stir in the grated Parmesan until melted and smooth, and season with nutmeg, salt, and pepper.

4-Return the drained fettuccine to the pot (heat off). Add the reserved pasta water as needed to loosen the sauce. Toss the pasta with the broccoli and the Alfredo sauce until evenly coated and heated through.

5-Portion onto plates or bowls. Optionally, finish with a sprinkle of extra Parmesan.

Notes

🧈 Brown the butter before adding garlic for a nutty depth of flavor.
🔥 If the sauce becomes too thick, thin it with a little extra milk or reserved pasta water.
🥕 Swap broccoli for peas, asparagus, or a mix of frozen vegetables for variety.

Prep Time: 5 minutes
Cook Time: 25 minutes
Category: Main Dish
Method: Stovetop
Cuisine: Italian

Nutrition

Serving Size: 1 serving
Calories: 400
Sodium: 440 mg
Fat: 13 g
Carbohydrates: 55 g
Fiber: 3.5 g
Protein: 16 g

Keywords: broccoli alfredo, creamy garlic pasta, fettuccine dish, vegetarian Italian