Broccoli Alfredo Pasta
A creamy and comforting pasta dish featuring fettuccine tossed with tender broccoli florets and rich homemade Alfredo sauce.
Ingredients
- 1 pound uncooked fettuccine pasta
- 3 tablespoons butter
- 2 cloves garlic (crushed)
- 4 tablespoons all-purpose flour
- 3 cups whole milk
- ½ cup freshly grated Parmesan cheese
- ½ teaspoon salt
- ½ teaspoon pepper
- ¼ teaspoon nutmeg
- 1 head broccoli (cut into florets)
Instructions
- Bring a large pot of salted water to a boil. Cook fettuccine for 5 to 8 minutes until al dente. Reserve ½ cup of pasta water before draining.
- Melt butter in a large skillet over medium heat. Add crushed garlic and sauté for about 2 minutes until fragrant.
- Sprinkle in the flour, stirring constantly to form a smooth roux.
- Slowly pour in the milk while whisking continuously. Let the mixture simmer for about 5 minutes until thickened.
- Add the broccoli florets and stir in the grated Parmesan cheese. Gradually add reserved pasta water until the desired consistency is reached.
- Simmer for another 8 to 10 minutes until broccoli is tender. Toss in the drained fettuccine, coating it with the creamy sauce.
- Serve warm, garnished with extra Parmesan if desired.
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Notes
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently with a splash of milk.