Broccoli Pasta Alfredo
Creamy, indulgent, and packed with vibrant green veggies, this Broccoli Pasta Alfredo is a weeknight dinner dream come true! Featuring tender pasta and sautéed broccoli folded into a rich and velvety homemade Alfredo sauce made with garlic-infused butter, heavy cream, and freshly grated Parmesan cheese, this dish strikes the perfect balance between comfort food and wholesome simplicity. Ready in just 30 minutes, it’s ideal for busy evenings or when you're craving something deliciously satisfying. A sprinkle of fresh parsley takes it to the next level, making it as visually stunning as it is flavorful. Whether you're feeding the family or indulging in a solo treat, this creamy broccoli Alfredo pasta recipe will become a surefire favorite!
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Recipe Information
Ingredients
- 12 oz Pasta (e.g., fettuccine or penne)
- 4 cups Broccoli florets
- 4 tbsp Unsalted butter
- 2 cloves Garlic, minced
- 1.5 cups Heavy cream
- 1.25 cups Parmesan cheese, freshly grated
- 0.5 tsp Salt
- 0.25 tsp Black pepper, freshly ground
- 1 tbsp Olive oil
- 2 tbsp Fresh parsley, chopped (optional, for garnish)
Instructions
Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta.
Meanwhile, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the broccoli florets and sauté for 4-5 minutes until bright green and tender-crisp. Transfer the broccoli to a plate and set aside.
In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for 1 minute until fragrant, being careful not to burn it.
Pour in the heavy cream and stir to combine. Let the cream gently simmer for 2-3 minutes to thicken slightly.
Reduce the heat to low and whisk in the grated Parmesan cheese, salt, and black pepper. Stir until the sauce becomes creamy and smooth. If the sauce is too thick, add a splash of the reserved pasta water to loosen it.
Add the cooked pasta and the sautéed broccoli to the skillet. Toss everything together until the pasta and broccoli are evenly coated with the Alfredo sauce.
Taste and adjust seasoning with additional salt and pepper, if needed.
Serve the Broccoli Pasta Alfredo immediately, garnished with chopped parsley if desired.
Nutrition Facts
Calories |
3524 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 268.8 g | 345% | |
| Saturated Fat | 156.2 g | 781% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 721 mg | 240% | |
| Sodium | 5940 mg | 258% | |
| Total Carbohydrate | 116.9 g | 43% | |
| Dietary Fiber | 13.7 g | 49% | |
| Total Sugars | 7.2 g | ||
| Protein | 143.5 g | 287% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 3497 mg | 269% | |
| Iron | 6.9 mg | 38% | |
| Potassium | 678 mg | 14% | |
*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.
