A lighter quick and easy fettuccine Alfredo with broccoli for busy Meatless Mondays, full of broccoli and cheesy Alfredo goodness!
Course Dinner
Total Time 20 minutesminutes
Servings 6
Calories 465kcal
Author Tracy
Ingredients
Pasta and Veggies
12ozfettuccine
12ozbroccoli floretsbought bagged (or cut up at home)
Alfredo Sauce
1/2cup(4oz, 1 stick) butter
2cupshalf and half*
1/2teaspoongarlic powder
1/4teaspoonsalt
1/4teaspoonground black pepper
1/8teaspooncayenne pepper
3/4cup(3oz) shredded Parmesan cheeseplus 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.
Notes
*You can substitute 1 1/3 cup low-fat milk and 2/3 cup heavy cream for half and half.This pasta is best eaten immediately, but leftovers can be greatly improved if you add a splash of milk or half and half and a small sprinkle of Parmesan (about a tablespoon of each per serving) before reheating and stir together once warm.