Fettuccine Alfredo with Broccoli | Broccoli

Spread the love
  •  
  •  
  •  
  •  
  •  
  •  
  •  
  •  
  •  
  •  
  •  
  •  
  •  
  •  
  •  
  •  
  •  
  •  
  •  

How to make fettuccine alfredo with broccoli

Introduction about fettuccine alfredo with broccoli 

Broccoli Alfredo is the pasta dish made up of the Alfredo pasta with the broccoli as a major ingredient. It is a dish named broccoli Fettuccine Alfredo if you keep the broccoli word on aside the remaining means the fettuccine Alfredo is the Italian dish made from the fettuccine with butter and cheese. When the cheese is melt, it emulsifies the liquids to make a thick, creamy and smooth sauce coating the pasta.

History fettuccine alfredo with broccoli

It is the dish of Italian cuisine but on the same spot,  includes in the cuisine of the United States. Broccoli Alfredo was originated from Italy, but due to its popularity also reached the United States with the same popularity. It was named by an Italian restaurateur, Alfredo Di Lelio in 1914.

The modern version of the fettuccine Alfredo is loading with the heavy cream that is present everywhere. In the United States, it is taken as the main course either garnished with chicken or other things such as broccoli that we are going to discuss in this article. The fettuccine Alfredo when is taken traditionally is only tossed with butter and cheese but its further variations in the United States include the addition of broccoli, cream, parsley, garlic, chicken, shrimp or turkey to the fettuccine Alfredo.

This article discusses the recipe for the broccoli fettuccine Alfredo, kitchen tips and instructions along with its nutritional value.

Recipe fettuccine alfredo with broccoli 

Timing:

The timing for this recipe of the broccoli fettuccine Alfredo includes the 5 minutes of preparation with the 25 minutes of cooking time and making the total time as 30 minutes.

Servings fettuccine alfredo with broccoli 

The serving size for this recipe of the broccoli fettuccine Alfredo is 4 servings. The serving size increas or decrease according to the ingredients in that way you want.

Ingredients:

The main ingredients for the fettuccine Alfredo along with the broccoli include Fettuccine, butter, and the Parmigiano-Reggiano cheese. The other ingredients for this recipe along with their amounts are:

Required Material:

  • About 8 oz. of Fettuccine in the dry form
  • 8 oz. of the broccoli florets in the frozen form
  • Half clove of garlic
  • 1 ½ cup of milk
  • Half cup of the parmesan cheese in grated form
  • 1 or 2 pinches of the nutmeg powder just to add flavor
  • Salt and pepper just to taste

Directions for the procedure for fettuccine alfredo with broccoli 

The step by step instructions for making the recipe of the broccoli Fettuccine Alfredo includes the following:

Step 1:

Take a large pot and fill it with water, boil the water to cook the pasta in it. When the water reaches a full boil add the pasta into the pot and then cook it for about 7 to 10 minutes. Cook the pasta until it is al dente. When the pasta is cooked properly, save about ¼ cup of the starchy water made from the pasta boiling and then in a strainer drain the pasta so that the water is removed.

Step 2:

As we take the broccoli in the frozen form, so when you are cooking the pasta, place the broccoli into the microwave oven to be a thaw. Now it’s a time to make the parmesan sauce for the fettuccine Alfredo. The sauce is the main ingredient that gives the royal taste to the fettuccine Alfredo. It is the only ingredient making your broccoli Alfredo as the shadow of your desires and dreams. Without this sauce, it would taste nothing. So, be careful and vigilant while preparing the pasta sauce or parmesan cheese sauce.

Step 3:

To make the sauce, take a pot and put the garlic into it with the butter. Use the garlic after mincing it. Heat the garlic and the butter mixture in the saucepan over the medium heat and wait until the garlic has softened slightly. It will just take 3 to 5 minutes for the garlic to become soft and cooked in the butter.

Step 4:

After that add the flour into the garlic butter sauce and then cook it for further 2 to 3 minutes. While cooking, keep stirring the sauce continuously. It is the main key step that will thicken your sauce for the Fettuccine Alfredo. Whisk this sauce mixture into the milk and then increase the heat under the saucepot to medium-high. Continue whisking the milk into the sauce until the sauce mixture just begins to simmer.

Step 5:

When the sauce will reach the simmering point you will see it that it would be vicious and sticky just to coat a wooden spoon. This is the point that tells the sauce is ready.

Step 6:

Turn off the flame after that below the saucepot and then whisk the sauce with the parmesan cheese. Then add the black pepper, salt, and the nutmeg powder into the sauce just to taste.

Step 7:

The tip for the sauce is that it makes the sauce a bit saltier than that you prefer to use because when you will use this sauce with the pasta and the broccoli, it will taste milder. If you are using the sauce separately you can go with the same salt taste that you prefer and like.

Step 8:

Take the same pot that you used to boil the pasta and put the boiled pasta into it. Pour down the thick pasta water over the pasta and toss it with this thick pasta water and let the pasta to loose. Remember while you are mixing the pasta and the water then keep the burner off below the pot. After you have mixed up the reserved pasta water and the pasta, add in it the thawed broccoli and then pour the prepared sauce of the parmesan cheese over the top of the pasta.

Step 9:

Stir the whole pasta with the sauce and the broccoli to coat the sauce over the whole pasta.

Step 10:

When all the things are stirred and mixed well, your broccoli Fettuccine Alfredo is ready to enjoy.

Step 11:

Serve and eat the delicious broccoli either with your family and friends.

Step 12:

We can eat Fettuccine Alfredo hot or cold but it tastes well while eating at a warm temperature. But the eating style for anything depends on your preference and choice. Broccoli Fettuccine Alfredo is that much tasty that it should be the member of your dining table as your weekly served meal not for many times but at least for once.

Step 13:

You can also add the chicken into this recipe to enhance the taste of the Fettuccine Alfredo as it is also one of the variations spread and liked over the globe. If you are going to add the chicken, always use the boneless chicken or the meat from the chicken breast. Use the chicken after it is fry in the olive oil and season with salt and pepper. Add the chicken after properly cooking it. Use it in the pasta in the cube shape bite-size pieces. Cook the chicken carefully e.g if you are using the breast from each side for about 3 to 4 minutes.

Step 14:

Using the chicken in the recipe will also increase its nutritional value. As without chicken, there are no significant amounts of the vitamins and iron in the dish but with it. These amounts improve at a great level.

Nutritional value of fettuccine alfredo with broccoli 

The nutritional value for this recipe of the broccoli Fettuccine Alfredo is such that it provides you about 560 kcal of energy per 100 g. it also gives you 15 g of fat. 15 mg of cholesterol. 4 g of saturated fat.  85 g of carbohydrates and 19 g of proteins. It provides you with 190 mg of sodium. 6 g of fiber and 5 g of glucose. It also gives you some amounts of about calcium, iron vitamin A and vitamin C. It includes about 61 % of energy from carbohydrates, 25 % from fats and 13 % from proteins.

Conclusion about fettuccine alfredo with broccoli 

So, in the light of the above discussion: broccoli fettuccine, Alfredo is an Italian dish. It prepares from a specific sauce of parmesan cheese, broccoli, and the fettuccine Pasta. It is the too creamy, delicious and savory dish that you will enjoy with this unique recipe of the sauce. Anytime when you are making this tasty broccoli Fettuccine Alfredo in your kitchen by following this recipe you will feel it as an awful experience.

 


Spread the love
  •  
  •  
  •  
  •  
  •  
  •  
  •  
  •  
  •  
  •  
  •  
  •  
  •  
  •  
  •  
  •  
  •  
  •  
  •  

You may also like...

Leave a Reply

Your email address will not be published. Required fields are marked *

error: Content is protected by eFoodChef Team Thanks