Broccoli Alfredo Pasta
This broccoli Alfredo pasta is so pretty made with farfalle, also called bow-tie pasta. Of course, you may use fettuccine if you prefer. As a main dish, this serves 2; as a side, it serves 4. Add a salad, if you wish, and some bread. We love it as a side with grilled chicken or shrimp.
Ingredients
- 4 ounces farfalle pasta
- 2 cups fresh broccoli florets
- 2 tablespoons unsalted butter
- 1/2 cup heavy cream
- 3/4 cup freshly grated Parmesan cheese see Note
- 1/2 teaspoon minced garlic
- 1 pinch ground nutmeg or to taste
- salt and freshly ground black pepper to taste
- fresh parsley sprigs for garnish optional
Instructions
- Bring a large pot of lightly salted water to a boil. Cook farfalle pasta at a boil, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Remove to a colander; reserve the pasta water for later use.
- Add broccoli to a microwave-safe container along with 1/4 cup water. Cover and cook on High until bright green and tender with a bite, about 4 minutes. Drain; season with salt. Keep warm.
- Meanwhile, melt butter in a skillet or saucepan over low heat. Stir in cream and allow to simmer, stirring often, 3 to 4 minutes.
- Add cheese and garlic, stirring continuously, until cheese is melted. Stir in nutmeg and remove from heat. sauce is too thick, stir in a bit of reserved pasta water. Season to taste with salt and pepper.
- To serve, combine cooked pasta, cooked broccoli, and sauce. Garnish with fresh parsley sprigs, if desired.
Notes
Cook’s Note
4 minutes is plenty of time for bright green broccoli with a tender bite. If you prefer more tender broccoli, cook an additional 1 to 2 minutes.
Freshly-grated Parmesan works best in this recipe. Purchased grated Parmesan often has an anti-caking ingredient that may prevent a smooth sauce.