FMF: Broccoli Fettuccine Alfredo

I do at least one pasta night a week. It’s usually quick, inexpensive, and sometimes meatless. This week’s pasta night was Broccoli Fettuccine Alfredo.  I made it for about $1.75 per person, and if you include the 2 large leftover lunch portions, it made 6-8 generous portions as a main dish. I sent it with the kids for lunch at school.

This Feed Me Friday we are preparing to start our Global Conference this weekend. We’ll be enjoying people and foods from around the world, while hearing about  the hearts of those in every nation. Exciting!

Broccoli Fettuccine Alfredo

• 1 16 oz box of Fettuccine
• 2 T olive oil
• 2 cups fresh broccoli, cut in bite-sized pieces
• 2 T butter
• 1- 2 T minced garlic (depends on your taste)
• 2 T flour
• 2 1/2 cups milk
• 2 cups shaved Parmesan cheese
• 4 T cream cheese (1/2 block)
• 1 t salt
• 1/2 cracked pepper

Prepare pasta, but before it’s soft (I don’t like it al dente), add the broccoli pieces and cook til tender. In a medium saucepan, while the pasta cooks, melt the butter.  Add the garlic and cook until it’s light brown. Whisk in the flour til smooth and beginning to bubble.

Gradually add the milk, whisking as you add it. When you have added all of the milk, whisk it over medium heat.

You should need to drain the pasta at some time; when you do, drizzle a little olive oil over it to keep from sticking.

When the sauce begins to thicken, add the salt, pepper, cream cheese and 1 1/2 cups of Parmesan. When the cheeses are melted, pour about 1/3 of the sauce over the pasta and broccoli in the pot. Mix well and pour onto a serving platter. Pour the remainder of the sauce over the pasta dish, not stirring, and then sprinkle the remaining Parmesan over the top.

We ate this simple, but satisfying dish with some toasted garlic bread. Entire meal cost about $2.50 per person.

Do you have a favorite pasta recipe for my next pasta night? What are you cooking this weekend?