This ultra-creamy fettuccine alfredo is so comforting it will blow your mind that it comes together in only 20 minutes! Paired with tender broccoli florets and plenty of Parmesan makes for one impressive dinner!
Prep Time 10minutes
Cook Time 10minutes
Total Time 20minutes
2cupsfresh broccoli florets
1tablespoonwhite whole wheat flour
2tablespoonssoftened cream cheese
3tablespoonsminced fresh parsley
1cupfinely-grated parmesan cheeseplus more for serving
1lbfettuccine pastacooked according to package instructions and **1/2 cup cooking water reserved***
In a medium saucepan over medium-high heat, saute broccoli and garlic in olive oil, stirring occasionally 7-10 minutes until broccoli is tender. Cover and set aside.
Make the alfredo sauce: Melt butter in a medium saucepan over medium heat. Whisk in flour until smooth. Very slowly add cream, whisking constantly until incorporated. Add milk to saucepan. Bring sauce to a low simmer over medium heat, stirring occasionally until sauce begins to thicken. Remove from heat and whisk in cream cheese, nutmeg, parsley, and parmesan cheese until smooth.
Place fettuccine in a large serving pot and pour sauce on top along with 1/2 cup reserved pasta cooking water. Add broccoli mixture and very gently toss noodles until evenly coated with sauce. Season pasta with salt and pepper to taste and serve immediately with extra grated parmesan cheese while warm.