Tested till perfect Fettuccine Alfredo with Broccoli
Fettuccine Alfredo with Broccoli
Photography by Matthew Kimura

Fettuccine Alfredo with Broccoli

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.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: March 2002

Recipe4 out of 5 based on 8 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 4


  • 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
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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.

Nutritional Information Per serving: about

cal 736 pro 23g total fat 41g sat. fat 25g
carb 68g fibre 4g chol 127mg sodium 1,124mg

% RDI:

calcium 38 iron 18 vit A 39 vit C 45
folate 64
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