Pasta with Alfredo and Broccoli

This creamy Pasta with Alfredo and Broccoli is a comforting dish that combines rich flavors with vibrant vegetables. Perfectly cooked pasta is enveloped in a velvety Alfredo sauce, complemented by tender broccoli florets for a delightful and satisfying meal.

Ingredients

• Fettuccine pasta - 150 grams
• Broccoli florets - 150 grams
• Unsalted butter - 2 tablespoons
• Garlic, minced - 2 cloves
• Heavy cream - 1 cup (240 ml)
• Parmesan cheese, grated - 1/2 cup (50 grams)
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Nutmeg - a pinch
• Fresh parsley, chopped - 2 tablespoons (for garnish)

Steps

1. Bring a large pot of salted water to a boil. Add the fettuccine pasta and cook according to package instructions until al dente, about 8-10 minutes.
2. During the last 3 minutes of pasta cooking, add the broccoli florets to the pot. Once the pasta and broccoli are cooked, drain and set aside.
3. In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.
4. Pour in the heavy cream and stir to combine. Allow it to simmer for about 3-4 minutes, stirring occasionally until it slightly thickens.
5. Add the grated Parmesan cheese to the cream mixture, stirring continuously until it melts and the sauce becomes creamy.
6. Season the sauce with salt, black pepper, and a pinch of nutmeg. Adjust seasoning to taste.
7. Add the drained pasta and broccoli to the sauce, tossing gently to coat everything evenly.
8. Serve immediately, garnished with chopped parsley.

Nutrition

• Calories: 620
• Protein: 18 g
• Carbs: 65 g
• Fiber: 4 g
• Sugar: 2 g
• Sodium: 450 mg
• Cholesterol: 80 mg
• Total Fat: 36 g
• Saturated Fat: 22 g
• Unsaturated Fat: 10 g
• Water: 0.5 L

Health Benefits

• Broccoli is rich in vitamins C and K, which are essential for immune function and bone health.
• The dish provides a good balance of carbohydrates and protein, making it a satisfying meal.

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