Easy Fettuccine Alfredo with Broccoli

This creamy fettuccine alfredo with broccoli strikes the perfect balance between decadence and freshness. The silky, rich sauce clings to every strand of pasta while the bright green broccoli adds color, texture, and a nutritious element to this comforting classic.

Ingredients

• 12 oz fettuccine pasta
• 4 cups broccoli florets
• 4 tablespoons butter
• 4 cloves garlic (minced)
• 1 cup heavy cream
• 1 cup Parmesan cheese (freshly grated)
• 0.25 teaspoon nutmeg
• salt (to taste)
• black pepper (to taste)
• red pepper flakes (optional)

Instructions

1. Bring a large pot of salted water to a boil. Add fettuccine and cook according to package directions. When 3 minutes of cooking time remain, add broccoli florets to the same pot.
2. While pasta cooks, melt butter in a large skillet over medium heat. Add minced garlic and sauté for 30 seconds until fragrant.
3. Pour in heavy cream and bring to a simmer. Cook for 2 minutes until slightly thickened.
4. Reduce heat to low and gradually whisk in Parmesan cheese until melted and smooth. Stir in nutmeg, salt, and pepper.
5. Reserve 1/2 cup pasta water, then drain pasta and broccoli. Do not rinse.
6. Add pasta and broccoli directly to the sauce, tossing gently to coat. If sauce is too thick, add a splash of reserved pasta water.
7. Serve immediately, topped with extra Parmesan and red pepper flakes if desired.

Notes