Fettuccini Alfredo with Broccoli


Caution:  unhealthy recipe ahead.  Continue at your own risk!   This is the classic, creamy, full-fat comfort dish that we all know and love.  As spring will soon be here, and if you’re like us, hoping to eat a bit healthier, I am trying to post the last of the cold weather comfort food dishes that we’ve eaten recently.  So back to this fettuccini dish.  I attempted to make it a little healthier by adding broccoli.  We rarely eat dishes like this.  But sometimes, you just need a big plate of pasta with cream sauce!  This is quick and easy (and much cheaper than if you ordered at a restaurant!) to make at home for a busy weeknight dinner!  Of course we all ate and enjoyed this!

Fettuccini Alfredo with Broccoli
Recipe adapted from Tasty Kitchen

½ cups butter
3 cloves garlic, minced
2 cups heavy cream
1-½ cup grated parmesan cheese
3 tablespoons cream cheese
1 pound fettuccini pasta, cooked
12 ounce bag frozen broccoli florets, cooked
½ teaspoons pepper
1 dash salt

Melt the butter in a large skillet and saute the garlic for two to three minutes.

2. Add the heavy cream and bring to a simmer.

3. Add the parmesan and cream cheese stirring to melt. Add salt and pepper.

4. Mix in the broccoli and cooked pasta.  Serve sprinkled with additional grated parmesan cheese, if desired.