Broccoli Alfredo

Broccoli Alfredo
Photo by Annie Schlechter


  • 1-pound box dry fettuccine
  • 1 cup freshly grated good-quality Parmesan
  • 1 ½ teaspoons freshly ground black pepper
  • 1/8 teaspoon cayenne pepper (optional)
  • 4 cups (8 ounces) broccoli florets
  • 1 tablespoon salt
  • 4 tablespoons butter
  • + 1 more ingredients
    • ¼ teaspoon nutmeg (optional)

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 water; set aside. Place the butter in the pot, reduce heat ...

View full recipe at My Recipes


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