Broccoli Alfredo

By Bostoncook

Ingredients

• 1 tablespoon salt
• 8 ozs fettuccine
• 4 cups broccoli florets (8 ounces)
• 4 tablespoons butter
• 1 cup freshly grated good-quality Parmesan
• 1/8 teaspoon cayenne pepper (optional)
• 1/4 teaspoon nutmeg (optional)
• 1 1/2 teaspoons freshly ground black pepper

Details

Servings 4

Preparation

Step 1

1. Place the salt in a large pot of water and bring to a boil. Add the fettuccine and cook according to the package directions for al dente. During the last 3 minutes of cooking, add the broccoli. Drain in a colander, reserving 1 cup of the water; set aside.

2. Place the butter in the pot, reduce heat to medium-low, and stir until melted. Add ½ cup of the reserved pasta water, then stir in 1/3 cup of the Parmesan. Add the fettuccine and broccoli and the cayenne and nutmeg, if desired; toss.

3. Remove from heat and sprinkle with another 1/3 cup of the Parmesan and the pepper. Toss again, adding more pasta water if the fettuccine is too sticky. Serve in bowls and sprinkle with the remaining Parmesan.

Notes: really easy and really good. Not the healthiest of meals, but not awful. Way more than 4 servings - at least 6. Would cut down on butter next time.