Broccoli Alfredo Pasta
Creamy, flavorful, and loaded with vibrant veggies, Broccoli Alfredo Pasta is the ultimate comfort food with a healthy twist. This quick and easy recipe combines tender penne pasta, sautéed broccoli florets, and a velvety homemade Alfredo sauce made with butter, heavy cream, and freshly grated Parmesan cheese. Infused with the aromatic richness of garlic, this dish is perfectly seasoned with salt and black pepper for a balanced taste. Ready in just 35 minutes, it's a family-friendly classic that's perfect for weeknight dinners or casual entertaining. Garnish with fresh parsley for an extra pop of color and flavor. Indulge in the perfect harmony of nutritious broccoli and indulgent, creamy pasta—it’s a dish that’s sure to impress!
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Recipe Information
Ingredients
- 12 oz Penne pasta
- 3 cups Broccoli florets
- 4 tablespoons Unsalted butter
- 2 cups Heavy cream
- 1 cup Parmesan cheese
- 3 Garlic cloves, minced
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 1 tablespoon Olive oil
- 2 tablespoons Fresh parsley, chopped (optional)
Instructions
Fill a large pot with water, add a generous pinch of salt, and bring it to a boil over high heat.
Add the penne pasta to the boiling water and cook according to the package instructions, or until al dente. Reserve 1 cup of pasta water before draining.
While the pasta is cooking, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the broccoli florets and sauté for 4-5 minutes until they are tender but still vibrant green. Remove the broccoli from the skillet and set aside.
In the same skillet, melt 4 tablespoons of unsalted butter over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
Lower the heat and stir in the heavy cream. Cook for 2-3 minutes while stirring occasionally to combine.
Gradually whisk in the Parmesan cheese until the sauce becomes smooth and creamy. Season with 1 teaspoon of salt and 1/2 teaspoon of black pepper.
Add the cooked broccoli back into the skillet with the Alfredo sauce and gently stir to coat the broccoli in the sauce.
Add the drained pasta to the skillet and toss everything together until the pasta is evenly coated. Use the reserved pasta water, a few tablespoons at a time, to thin the sauce if needed.
Taste and adjust seasoning with additional salt and pepper, if desired.
Garnish with freshly chopped parsley before serving, if using. Serve warm and enjoy!
Nutrition Facts
Calories |
3825 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 256.8 g | 329% | |
| Saturated Fat | 144.1 g | 720% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 693 mg | 231% | |
| Sodium | 3251 mg | 141% | |
| Total Carbohydrate | 269.4 g | 98% | |
| Dietary Fiber | 19.5 g | 70% | |
| Total Sugars | 3.2 g | ||
| Protein | 85.5 g | 171% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1058 mg | 81% | |
| Iron | 15.2 mg | 84% | |
| Potassium | 768 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
