Broccoli Alfredo

"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. The recipe is courtesy Real Simple Solutions."
photo by Hey Jude photo by Hey Jude
photo by Hey Jude
Ready In:




  • Place the salt in a large pot of water and bring to a boil; add fettuccine and cook according to package directions for al dente; during the last 3 minutes of cooking, add the broccoli.
  • Drain in a colander, RESERVING 1 cup of the 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 cheese. Add the fettuccine and broccoli and the cayenne and nutmeg, if desired; toss.
  • Remove from heat and sprinkle with another 1/3 cup of the Parmesan cheese and the pepper, toss again. Adding more pasta water if the fettuccine is too sticky; serve in bowls and sprinkle with the remaining Parmesan cheese, enjoy.

Questions & Replies

Got a question? Share it with the community!


  1. We found this a litle dry. Might try it again adding more pasta water to the sauce.
  2. Delicious, Barb! I've never made one of your recipes and have it turn out anything but great! I used small corkscrew pasta but followed everything else exactly. So quick and easy! Thanks.
  3. Wow, really tasty! Quick and easy, too. Thanks for sharing!
  4. This was easy and it tasted good. The second time I made this I added only about 1/3 cup of the water and it tasted better - the first time it was a little thin. Good recipe though!
  5. Really good and easy, and I actually had the ingredients on hand! I used a 375-gram pkg. of whole wheat linguine and when everything was ready I dumped it all in a casserole, including the cheese I scraped out of the bottom, and put it in the oven until DH got home from work.


  1. Sooo good. I have to do my best to keep saturated fats reduced so I used olive oil in place of butter and this was still rich and luscious. We loved it and I recommend using the optional cayenne and nutmeg.



Find More Recipes