Broccoli Alfredo Pasta Recipe :- When broccoli is prepared as part of this recipe for Broccoli Alfredo Pasta, it will be presented with thick ribbons of pasta and soft vegetables covered in a creamy cheese sauce, so don’t worry, your kids will beg for seconds.
Broccoli Alfredo Pasta Recipe
INGREDIENTS
- 1 lb. fettuccine pasta uncooked
- 3 tbsp butter
- 2 cloves garlic crushed
- 4 tbsp flour
- 3 cups whole milk
- ½ cup Parmesan grated
- ½ tsp salt
- ½ tsp pepper
- ¼ tsp nutmeg
- 1 head broccoli
ALSO SEE
Have A 1979 Penny?… It Could Be Worth $10,000! Here’s What To Look For On Your 1979 Pennies
INSTRUCTIONS
Heat up a big saucepan of water until it boils. Cook the fettuccine for 5-8 minutes after adding it. After draining the fettuccine, set aside ½ cup of the pasta water.
Melt the butter in a big skillet over MEDIUM heat as the pasta cooks. Garlic is sautéed for two minutes.
Incorporate the flour. To create a paste, keep whisking as you work. Pour the milk in gradually while whisking to get rid of any lumps. For five minutes, simmer to thicken sauce. Add the Parmesan and broccoli florets. Gradually add the pasta water until the appropriate consistency is reached.
For a further 8 to 10 minutes, stir occasionally with a wooden spoon.
Pasta should be added. Toss to evenly distribute the creamy sauce throughout.
NUTRITION
- Calories:Â 503kcal
- Carbohydrates:Â 72g
- Protein:Â 21g
- Fat:Â 16g
- Saturated Fat:Â 8g
- Polyunsaturated Fat:Â 2g
- Monounsaturated Fat:Â 4g
- Trans Fat:Â 0.3g
- Cholesterol:Â 99mg
- Sodium:Â 468mg
- Potassium:Â 705mg
- Fiber:Â 5g
- Sugar:Â 9g
- Vitamin A:Â 1117IU
- Vitamin C:Â 91mg
- Calcium:Â 336mg
- Iron:Â 3mg
FAQs
How should broccoli alfredo pasta be stored?
After allowing the pasta to cool fully, store it in an airtight container. You can store it in the refrigerator for up to four days. If you’d like to preserve it for a longer period of time, you can freeze it. It can be stored for up to two months. Remember that if you attempt to cook it later, it won’t cook evenly because you should let it defrost in the refrigerator overnight. It can also require a dash of cream to “fix” the consistency. Since frozen pasta can lose its quality, what is my recommendation? When you’re ready to consume your leftovers, prepare up some fresh pasta and freeze the sauce separately.
Does whole milk have to be used?
No. To be honest, I rarely find whole milk unless I go to a fancy “boutique” grocery store, so I understand why you might be looking for alternatives. The consistency you want in your sauce will determine which substitute you should use. Using half-and-half will give your alfredo a richer taste, whilst using skim milk will make the dish lighter. Additionally, you can use vegetable or chicken broth in place of milk, though you’ll definitely need to add extra flour to make the consistency thicker.
What is the calorie count of a serving?
Assuming you can get six servings out of the package of fettuccine, a serving of this pasta dish has about 503 calories. Since the noodles themselves are so high in calories, you might want to go with a healthier alternative, such as whole wheat or vegetarian pasta noodles, or turn zucchini into “noodles.”
My food has a bitter taste. What took place?
It was the garlic. Most likely, you overcooked it. Garlic takes very little time to cook enough to release its taste, so if you cooked it for longer than a minute or two on its own, there’s a strong possibility it went dark brown or black. The next time, err on the side of caution and sauté the garlic for a little while. Being underdone is preferable to being overdone.
Is it possible to simply add ordinary water to the sauce?
We add the pasta water in order to prevent the flavor from becoming overpowered. Pasta water improves the flavor of your sauce and tastes just like pasta. Additionally, the starch and a small amount of pasta oil found in the water should aid in thickening your sauce. Lastly, the water’s starch will aid in the sauce’s cling to the noodles.
