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: 20 mins
• 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

1. Place the salt in a large pot of water and bring to a boil.
2. Add the fettuccine and cook according to the package directions for al dente.
3. During the last 3 minutes of cooking, add the broccoli.
4. Drain in a colander, reserving 1 cup of the cooking water; set aside.
5. Place the butter in the pot, reduce heat to medium-low, and stir until melted.
6. Add 1/2 cup of the reserved pasta water, then stir in 1/3 cup of the Parmesan.
7. Add the fettucine and broccoli and the cayenne and nutmeg; toss.
8. Remove from heat and sprinkle with another 1/3 cup of the Parmesan and the pepper.
9. Toss again, adding more pasta water if the fettuccine is too sticky.
10. Serve in bowls and sprinkle with the remaining Parmesan.