Broccoli Alfredo
"From Real Simple Magazine April 2005 Fake It, Don't Make It. If you think Alfredo sauce - that divine mixture of butter, cheese, and cream - takes time and patience and is best left to those in white toques, this 15-minute recipe may change your mind."
- Ready In:
- 20mins
- Ingredients:
- 8
- Serves:
-
4
ingredients
- 1 tablespoon salt
- 8 ounces dry fettuccine
- 4 cups broccoli florets (8 oz.)
- 4 tablespoons butter
- 1 cup freshly grated parmesan cheese (use a good quality one)
- 1⁄8 teaspoon cayenne pepper
- 1⁄4 teaspoon nutmeg
- 1 1⁄2 teaspoons fresh ground black pepper
directions
- Place the salt in a large pot of water and bring to a boil.
- Add the fettuccine and cook according to the package directions for al dente.
- During the last 3 minutes of cooking, add the broccoli.
- Drain in a colander, reserving 1 cup of the cooking water; set aside.
- Place the butter in the pot, reduce heat to medium-low, and stir until melted.
- Add 1/2 cup of the reserved pasta water, then stir in 1/3 cup of the Parmesan.
- Add the fettucine and broccoli and the cayenne and nutmeg; toss.
- Remove from heat and sprinkle with another 1/3 cup of the Parmesan and the pepper.
- Toss again, adding more pasta water if the fettuccine is too sticky.
- Serve in bowls and sprinkle with the remaining Parmesan.
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Reviews
-
I agree with the other review. Sadly it was like a watered-down sauce. My family didn't care for it so I made a more traditional sauce and tossed it in with this recipe. I loved the idea but I think our family *needs* the cream to make the recipe satisfying. Made for Daffy daffodils ZWT4 -
I am sorry for the low stars but the pasta water instead of cream just didn't work for us. It wasn't creamy at all. So I added about 1c cream on top of the 1/2c water I had used (I doubled the recipe). I also used frozen broccoli florets which worked really well. Made for ZWT4.
RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
