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Garlic broccoli alfredo in large black pan.
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Garlic Broccoli Alfredo - Easy 6 Ingredient Meal

My Creamy Broccoli Alfredo pasta is the dish I make when I'm short on time but still want something delicious and decadent. With only 6 ingredients, this one's a breeze.
Prep Time5 minutes
Cook Time30 minutes
Total Time35 minutes
Course: Main Course
Cuisine: Italian
Servings: 6
Author: James Delmage

Ingredients

  • 1 large head broccoli bottom stalk removed and chopped
  • 1 pound fettuccine or pappardelle
  • 1/2 cup unsalted butter
  • 6 cloves garlic minced
  • 1 cup heavy cream
  • 2 cups grated Parmigiano Reggiano plus more for serving
  • salt and pepper to taste
  • 2 cups reserved pasta water for thinning, will most likely not need all of it
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Instructions

  • Bring a large pot of salted water to boil.
  • Add the broccoli and cook until soft (about 5-7 minutes).
  • Meanwhile heat the butter in a large pan over medium-low heat and add the garlic. Cook the garlic until golden.
  • Using a slotted spoon or pasta spider, scoop the broccoli out the water and add to the pan along with a 1/2 cup of the boiling water. Add the pasta to the boiling water and cook until al dente.
  • Using a wooden spoon or meat masher, chop the broccoli into small pieces. Add the cream and grated cheese and simmer over low heat.
  • Remove the pan from the heat and add the pasta. Mix well and/or toss to coat. If the pasta is too dry add some of the reserved pasta water, a bit at a time, to get a perfect consistency.
  • Season with salt and pepper to taste. Serve with more grated Parmigiano Reggiano on the side. Enjoy!

Notes

  • Cream.  You can omit the cream, just use more pasta water.  To get an extra starchy pasta water, boil in only 3 quarts.  Just make sure to stir often because the pasta will stick more than usual.
  • Broccoli.  Boiling the broccoli first then mashing it when it's soft will make a more creamy broccoli sauce.  If you want the broccoli to remain more substantial, only boil for 5 minutes and skip the mashing step.
  • Pasta water. Use the reserved pasta water to thin out the pasta if it is too thick or dries out.  Just add a couple of ounces at a time to get a perfectly creamy consistency.
  • Leftovers. Garlic broccoli alfredo can be saved for up to 3 days in the fridge.  Reheat in a pan over medium heat.  

Nutrition

Calories: 670kcal | Carbohydrates: 63.3g | Protein: 22.5g | Fat: 38g | Saturated Fat: 23.4g | Cholesterol: 116mg | Sodium: 324mg | Fiber: 4.6g | Sugar: 4g | Calcium: 334mg | Iron: 4mg

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