Broccoli Fettuccine Alfredo

5 from 3 votes

This broccoli fettuccine alfredo is ready in a snap and features tender broccoli florets and pasta in a rich Parmesan alfredo sauce.

Prep Time 10

Cook Time 10

Total Time 20

Servings servings

Calories 450kcal

1 tablespoon extra-virgin olive oil
2 cups finely-chopped broccoli florets
Salt and pepper to taste
3 medium cloves garlic, minced
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 cup 2% or skim milk
3/4 cup heavy whipping cream
1 cup grated Parmesan cheese
Pinch freshly grated nutmeg
12 oz dry fettuccine pasta (cooked according to package instructions until al dente and 1 cup pasta water reserved)
Additional grated Parmesan for serving

Heat a large skillet or Dutch oven over medium-high heat. Add olive oil and swirl to coat pan. Add broccoli, season with salt and pepper to taste, and sauté over medium-high heat 3-4 minutes until broccoli is tender. Add garlic and cook 1 minute until fragrant. Transfer to a small bowl and set aside.
Melt butter in same pan over medium heat. Whisk flour into butter and cook 1-2 minutes until golden brown.
Slowly begin drizzling in milk and cream, whisking constantly until sauce is smooth. Cook sauce over medium heat, stirring occasionally until sauce is bubbly and thickened. Remove from heat and whisk in Parmesan cheese and nutmeg until cheese is melted.
Fold cooked fettuccine and broccoli into sauce and return to medium heat, cooking 2-3 minutes until pasta is evenly coated, thinning sauce with a few splashes of reserved pasta water as needed. Season pasta with salt and pepper to taste.
Serve fettuccine alfredo warm with additional grated Parmesan cheese on top. Enjoy!

Storing Instructions

Store fettuccine alfredo in refrigerator up to 6 days.

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