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Easy Broccoli Alfredo

Easy Broccoli Alfredo

A creamy homemade alfredo sauce served over fettuccini and broccoli with notes of black pepper
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Prep Time 5 minutes
Cook Time 25 minutes
Course Dinner, Main Course, Side Dish
Cuisine American, Italian
Servings 6

Ingredients
  

  • 1½ lb Fettuccini
  • 2 cups Broccoli Florets
  • ½ cup Parmesan Cheese shredded
  • 1 tsp Black Pepper fresh cracked

For the Alfredo Sauce

  • 4 tbsp Butter
  • 1 tsp Garlic Powder
  • 1 tsp Onion Powder
  • 4 tbsp Flour
  • 2 cups Milk
  • 1 tsp Black Pepper
  • 3 cups Parmesan Cheese shredded
  • 1 cup Heavy Cream

Instructions
 

  • Start water boiling for pasta. (Salt, if desired)
  • In a sauce pan over medium high heat, add butter and garlic powder and onion powder. Once melted, whisk in flour and let cook 2 minutes. Whisk in milk and let cook another 2 minutes. Add black pepper and heavy cream. Once combined, add parmesan cheese and whisk until melted. Reduce heat to medium-low and let simmer and thicken.
  • Add pasta to boiling water and cook as directed on package. In the last five minutes of cook time, add the broccoli florets to the boiling water with the pasta. Drain in colander and return to pot (away from heat). Pour alfredo sauce over top and use thongs to toss and thoroughly coat pasta.
  • Add portion of pasta to a shallow pasta bowl. Garnish with shredded parmesan, and black pepper (fresh cracked if possible).
Keyword alfredo, alfredo sauce, black pepper, broccoli, fettuccini, fettuccini alfredo, Garlic, Parmesan, parmesan cheese
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