Easy Fettuccine Alfredo With Broccoli


A lighter quick and easy fettuccine Alfredo with broccoli for busy Meatless Mondays, full of broccoli and cheesy Alfredo goodness! Did everyone have a good Easter? Mine was very low key and involved a couple of bordeaux eggs and a sugar coma…
We’re going to finish of our March Meatless Monday series with some more comfort food, Easy Fettuccine Alfredo With Broccoli.

Easy Fettuccine Alfredo With Broccoli


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.