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.
Servings: 4
Ingredients:
| 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% |
-
12 oz (375 g) fettuccine
3 cups (750 mL) broccoli florets
1 cup (250 mL) whipping cream
1/4 cup (50 mL) butter
1 cup (250 mL) grated parmesan cheese
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) pepper
Pinch nutmeg
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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