Fettuccine Alfredo
Servings Prep Time
6 Servings 15Minutes
Cook Time Passive Time
15Minutes 30Minutes
Servings Prep Time
6 Servings 15Minutes
Cook Time Passive Time
15Minutes 30Minutes
Ingredients
Instructions
  1. In a large, heavy sauce pan, cook pasta according to package directions. During last 3 minutes of cooking, add broccoli. Drain and set aside.
  2. In a small bowl, combine Parmesan cheese, salt, garlic powder, oregano, thyme and black pepper. Set aside.
  3. In same sauce pan, over medium heat, melt butter. Add oil and allow to warm for 30 seconds. Add flour, continue to cook, stirring constantly with a whisk for 2—3 minutes or until paste begins to smell toasty and browns slightly.
  4. Whisk in milk ¼ cup at a time. Stir constantly between each addition until liquid has thickened. Repeat until all milk has been added.
  5. Whisk in Parmesan cheese mixture. When thoroughly combined, stir in pasta and broccoli.
  6. Remove from heat, taste, adding additional salt and pepper if desired. Serve immediately.
Recipe Notes

Serving Size: 1 1/4 cups

A more nutritious alternative to ordering this dish at a restaurant. Using whole wheat noodles can be an easy way to get in whole grains. Whole grains are not processed like other grains and provide additional fiber and nutrients. The recipe includes broccoli, but this can be substituted with a variety of fresh, frozen or canned vegetables. Check out the produce index for additional information!

This dish contains broccoli, a low-calorie anti-inflammatory with nutrients that can help a baby’s development during pregnancy, reduce constipation, keep bones strong and protect and repair body cells. Whole wheat pasta is more filling and contains more fiber, minerals and vitamins compared to more refined and processed grains such as white flour and white rice.