Friday, September 2, 2011

Broccoli Fettuccine Alfredo


I love being able to whisk together a creamy alfredo sauce in no time. Once you've mastered the skill of making a roux (combining equal parts flour and butter, whisking in liquid until thickened), you have got a serious skill under your belt. 

This dish was exactly what Kevin and I love about home cooked meals and my Italian heritage. Vegetables, pasta, and cream sauce--how could you go wrong??

Broccoli Fettuccine Alfredo
Serves 2-3

4 oz fettuccine noodles
1 cup frozen broccoli
1 large clove garlic, minced
2 Tbsp onion, finely chopped
3 Tbsp butter
3 Tbsp flour
1-1/2 to 2 cups milk 
1/8 cup Parmesan cheese

Boil water in large sauce pan. Cook fettuccine noodles to al dente (10+ minutes).

Heat a 3 quart sauce pan to medium heat. Add in butter. Saute onions and garlic. Sprinkle in flour and whisk together. Mixture will be thick. Whisk in 1 cup milk until flour mixture is evenly combined and no lumps remain. Stir in another 1/2 cup milk. Turn heat down to medium-low. Stirring occasionally until it begins to thicken. If it becomes too thick, stir in extra milk and cook over low heat. Stir in Parmesan cheese and salt and pepper. Simmer on low while pasta cooks. 

Cook frozen broccoli on stove top or in microwave according to package directions. When all ingredients are cooked, drain pasta and broccoli and stir into sauce. Serve. 

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