Roasted Broccoli Alfredo

What you need:

    • 4 to 5 cups fresh broccoli florets
    • 2 Tbsp. olive oil
    • 1 1/2 tsp. salt, divided
    • 8 oz. fettuccine
    • 1/4 cup unsalted butter
    • 1 cup heavy cream
    • 1/2 cup Parmesan cheese
    • 1/4 tsp. black pepper
    • Seasoned, cooked chicken, cut into strips (optional)

Directions:

    1. Place florets on a large baking sheet that has been lined with foil. Drizzle with olive oil and season with salt. Toss to coat the broccoli with oil and 1 tsp. salt.
    2. Roast in a preheated 425 degree oven for 20 to 30 minutes or until crispy around the edges.
    3. Meanwhile, cook pasta in salted boiling water according to package directions. Drain.
    4. While pasta is cooking, melt butter in a large pan over medium heat.
    5. Add cream to butter and whisk. Bring to a simmer and cook for 1 to 2 minutes.
    6. Add Parmesan and 1/2 tsp. salt. Stir until cheese melts.
    7. Add cooked pasta to the sauce and toss for a few minutes until sauce thickens a bit.
    8. After broccoli has finished roasting, chop roughly and add to pasta. Serve topped with chicken.

Recipe from Julie's Eats and Treats

Posted on Fantastical Sharing of Recipes