Fettuccine Alfredo with Broccoli

By The Canadian Living Test Kitchen

Tested till perfect

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Recipe5 out of 5 based on 2 ratings.
Fettuccine Alfredo with Broccoli

Fettuccine Alfredo with Broccoli
Photography by Matthew Kimura

This recipe makes 4 servings

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Nutritional Info

Per serving: about -
cal 736
pro 23 g
total fat 41 g
sat. fat 25 g
carb 68 g
fibre 4 g
chol 127 mg
sodium 1,124 mg
% RDI: -
calcium 38
iron 18
vit A 39
vit C 45
folate 64
  • Portion size: 4

Broccoli gives this classic a lift in both colour and nutrition — a great combination for Wendy to serve to a friend. Grating your own Parmesan cheese guarantees the freshest flavour.

Ingredients

  • 12 oz 12ozfettuccine pasta
  • 3 cups 3cupsbroccoli floretbroccoli florets
  • 1 cup 1cupwhipping cream
  • 1/4 cup 1/4cupbutter
  • 1 cup 1cupgrated Parmesan cheese
  • 1/2 tsp 1/2tspsalt
  • 1/4 tsp 1/4tsppepper
  • 1 Pinch 1Pinchnutmeg

Preparation

In large pot of boiling salted water, cook pasta for 6 minutes. Add broccoli; cook until pasta is tender but firm and broccoli is tender-crisp, about 2 minutes. Drain well and return to pot.

Meanwhile, in saucepan, bring whipping cream and butter just to boil. Reduce heat and stir in Parmesan cheese, salt, pepper and nutmeg; add to pasta and toss to coat.

Source : Canadian Living Magazine: March 2002

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