broccoli alfredo pasta

Ingredients:

• 12 ounces (340g) fettuccine pasta
• 3 cups (300g) broccoli florets
• 2 tablespoons (30g) unsalted butter
• 1 cup (240ml) heavy cream
• 1 cup (100g) grated Parmesan cheese
• 2 cloves garlic, minced
• 1/4 teaspoon (1g) ground nutmeg
• Salt and freshly ground black pepper to taste
• 1 tablespoon (15ml) olive oil
• 2 tablespoons (8g) fresh parsley, chopped

Instructions:

1. Bring a large pot of salted water to a boil. Add fettuccine and cook according to package instructions until al dente.
2. In the last 3 minutes of pasta cooking time, add broccoli florets to the pot. Once cooked, drain pasta and broccoli, reserving 1 cup of pasta water.
3. In a large skillet over medium heat, melt butter and olive oil together. Add minced garlic and sauté until fragrant, about 1 minute.
4. Reduce heat to low and pour in heavy cream, stirring constantly. Allow the cream to warm up without boiling.
5. Gradually add Parmesan cheese, stirring continuously until the cheese melts and the sauce becomes smooth.
6. Season with ground nutmeg, salt, and freshly ground black pepper to taste.
7. Add the cooked pasta and broccoli to the skillet, tossing them gently to coat with the Alfredo sauce. If the sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached.
8. Continue to toss over low heat until everything is well combined and heated through.
9. Remove from heat and sprinkle with chopped parsley before serving.
10. Serve immediately with additional Parmesan cheese if desired.

Notes:

For an extra touch of flavor, consider adding grilled chicken or shrimp to the pasta. This dish is best served fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop, adding a splash of cream or milk to restore the sauce's consistency.