Recipe by - Carla -
This recipe is incredibly easy to prepare, rich and delicious! I only make this once in a while because it's a little high in fat and calories, but well worth it. :) I made this recipe using Provolone cheese with the intention of creating a more upscale tasting alfredo. You can serve this over fettucine, or I like to make this recipe with penne and mix it in with the sauce just before serving. A little piece of trivia for you: Alfredo sauce was invented in Rome in the 1920s by restaurant owner Alfrsdo diLello.
- 3 tablespoons butter
- 2 tablespoons flour
- 2 cups whipping cream
- 1⁄2 cup milk
- 1⁄3 cup parmesan cheese, grated
- 200 g provolone cheese, shredded
- 1 tablespoon Mrs. Dash tomato basil garlic seasoning
- 500 g broccoli, cut into small bite sized florets
- salt & freshly ground black pepper, to taste
- 250 g penne pasta
Directions See How It's Made
- Begin by cooking the pasta according to package directions (please note, if you plan on adding penne to the sauce, you might want to cook the penne just under the suggested cooking time, as it will continue to cook and absorbe some of the sauce once added).
- In a non-stick pan sauté the broccoli in a little butter until the broccoli is tender crisp.
- In a medium non-stick saucepan, over a low flame melt butter and stir in flour.
- Add cream and milk, turn up the heat and cook, stirring constantly, until mixture comes to a boil and thickens slightly.
- Stir in Parmesan, Provolone, Mrs Dash Tomato, Basil& Garlic Seasonings and stir until cheese is melted and the sauce is throughly heated and creamy smooth.
- Now, you can do one of two things.
- You can add the broccoli to the sauce, toss to coat and serve over hot cooked penne or you can add the broccoli and the penne to the sauce, toss to coat (my choice) then serve while still steaming.
- Either way, enjoy your meal!