Fettuccine Alfredo with Broccoli
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Recipe based on 2 ratings.
Fettuccine Alfredo with Broccoli
Photography by Matthew Kimura
This recipe makes 4 servings
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
