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Broccoli Fettuccine Alfredo

 Broccoli Fettuccine Alfredo
This versatile side dish is a variation of a recipe I've had for years. Instead of broccoli, you can use green beans, carrots or your family's favorite vegetable. You can even add cubed cooked chicken and turn it into a main dish.—Robin Stevens, Cadiz, Kentucky
4 ServingsPrep/Total Time: 30 min.

Ingredients

  • 1 package (12 ounces) fettuccine
  • 1 cup chopped fresh or frozen broccoli
  • 3 tablespoons butter
  • 1 tablespoon King Arthur Unbleached All-Purpose Flour
  • 2/3 cup milk
  • 1/4 cup grated Parmesan cheese

Directions

  • Cook fettuccine according to package directions. Meanwhile, in a
  • large saucepan, bring 1 in. of water and broccoli to a boil. Reduce
  • heat; cover and simmer for 4-6 minutes or until crisp-tender. Drain.
  • In a large saucepan, melt butter over medium heat. Stir in flour
  • until smooth. Gradually whisk in milk. Bring to a boil; cook and
  • stir for 2 minutes or until thickened. Remove from the heat; stir in
  • Parmesan cheese and broccoli.
  • Drain fettuccine; top with the broccoli mixture. Yield: 4 servings.
Nutritional Facts: 1 serving (1 each) equals 428 calories, 13 g fat (8 g saturated fat), 32 mg cholesterol, 233 mg sodium, 64 g carbohydrate, 4 g fiber, 16 g protein.