Fettuccine Alfredo with Broccoli

Fettuccine Alfredo with Broccoli 150 Author: Canadian Living Credits: Fettuccine Alfredo with Broccoli 150

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.

  • Portion size 4 servings

Ingredients

  • 12 oz fettuccine pasta
  • 3 cups broccoli florets
  • 1 cup whipping cream
  • 1/4 cup butter
  • 1 cup grated Parmesan cheese
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 pinch nutmeg

Method

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 facts <b>Per serving:</b> about

  • Sodium 1124 mg
  • Protein 23 g
  • Calories 736.0
  • Total fat 41 g
  • Cholesterol 127 mg
  • Saturated fat 25 g
  • Total carbohydrate 68 g

%RDI

  • Iron 18.0
  • Fibre 0.0
  • Folate 64.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 38.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 39.0
  • Vitamin C 45.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Fettuccine Alfredo with Broccoli

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