Broccoli Fettuccine Alfredo
  • 2 broccoli crowns, cut into florets, large stems discarded
  • 1 lb fettuccine
  • 6 tbsp butter
  • 1 shallot, finely chopped
  • 4 large garlic cloves, roughly chopped
  • 6 tbsp flour
  • 6 cups 2% milk, slightly warmed in the microwave or in a pot
  • 1½ cups freshly grated parm
  • salt & pepper
  1. Get a large pot of water up to a boil. Add in the broccoli florets and cook for 3-4 minutes. Right after you get the broccoli in the water get an ice bath set... a large bowl of cold water with plenty of ice. Using a slotted spoon, remove the broccoli from the pot and straight into the ice bath. Once cooled you can drain the water from the bowl.
  2. Start the sauce next by heating a large pot or skillet over medium heat {NOTE: you will be adding the pasta and broccoli to the sauce in this pan so make sure its big enough}.
  3. Add in the butter, shallot and garlic. Season with salt and pepper. Cook until softened. Stir in the flour and cook for a minute.
  4. Slowly whisk in the warmed milk and continue stirring until smooth. Allow to simmer for about 1 minutes or until thickened enough to coat the back of a spoon.
  5. While the sauce is simmering go ahead and get the same pot where you cooked the broccoli back up to a boil. Cook the pasta 2-3 minutes shy of al dente {check cooking time on package}, strain.
  6. Once the sauce is thickened and the pasta is ready, add the pasta, broccoli and grated parmigiano to the sauce. Cook for 2 minutes and serve.
Recipe by LeMoine Family Kitchen at