Super Easy Fettuccine Alfredo with Broccoli Florets

 

Hope you had a great Mother’s Day for those who celebrated it! Mine was pretty low key, but we still managed to get out in the neighborhood for brunch.

I am not fond of venturing out all over the city on these holidays. It gets pretty chaotic out here because everyone and their mother (no pun intended) try to get in the most popular restaurants or head downtown, which means waiting up to two hours just to get in- um,no thanks. Luckily, I had two brunch places across the street.

The hubs had to work tonight (boo!) so that afternoon I went grocery shopping and just felt like having pasta, but felt like adding some veggies in it, but still make it simple.

We have been trying to cut down eating meat significantly but we lack in eating our veggies, so I turned to the internet and found a really super easy Alfredo sauce recipe! It involves cream cheese which is the key here. I tried making it with “heavy cream” and it doesn’t really come out that great. Cream Cheese is pretty fool proof.

 

alfredo

 

I didn’t see any fettucine noodles at the store so I picked up some linguine noodles instead.

Also, I opted to add broccoli florets, which are more tender and easier to manage. Also, I ended up getting organic broccoli florets frozen to cut down the prep time even more in the kitchen.

The recipe also calls for garlic powder but I like to use the real deal and added real garlic instead.

So here it is, Super Easy Fettucine Alfredo with Broccoli Florets-enjoy!

Super Easy Fettucine Alfredo with Broccoli Florets:

1 Package of fettuccine noodles (or linguine noodles if you can’t find)

1 Package of frozen organic broccoli florets

For the Alfredo Sauce (Adapted from AllRecipes.com):

1 Package of cream cheese

1 stick of butter (which comes out to be 1/2 a cup)

2 cloves of garlic, minced (or two teaspoons of garlic powder)

6oz of grated Parmesan cheese

2 cups milk

1/8 teaspoon ground black pepper

Directions:

Cook the noodles according to the package. Drain and return back to the pot.

In the meantime, in a microwave safe bowl, add the broccoli florets and add a little water. Cook them for 5 minutes,or until tender,then drain to get any water out. Set aside.

In a seperate saucepan, melt the stick of butter and then add the package of cream cheese on medium heat. Mix it with a whisk until it melts through. Then, add milk a little at a time and keep whisking it until there are no more lumps.

Lastly, stir in the parmesan cheese and add the pepper.

If you are going to use real garlic, I sauteed them first in a small pan and then added it to the sauce last.

Stir the sauce until it thickens to your liking.

Mix in the broccoli florets.

Pour Alfredo Sauce mixture onto the pasta and toss thoroughly. Serve.

*The sauce will get thick pretty fast, if it gets too thick, you can thin it out by adding more milk.

I also took Monday off from work,which is probably the best Mother’s Day present any working mom can ask for! :-).

I am going to try to use this time to check out some good books at the library which I haven’t done in ages and maybe sit in a coffee shop and just spend the day away there! Pure bliss! 🙂

 

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