Broccoli Alfredo Pasta

This Broccoli Alfredo Pasta is a comforting and creamy dish that combines tender pasta with fresh broccoli florets in a rich Alfredo sauce. It's a delightful way to enjoy a classic favorite with the added goodness of vegetables.

Ingredients

• 4 ounces farfalle pasta

• 2 cups fresh broccoli florets

• 2 tablespoons unsalted butter

• ½ cup heavy cream

• ¾ cup freshly grated Parmesan cheese

• ½ teaspoon minced garlic

• 1 pinch ground nutmeg, or to taste

• Salt and freshly ground black pepper to taste

• Fresh parsley sprigs for garnish (optional)

Directions

1. Bring a large pot of lightly salted water to a boil. Cook farfalle pasta at a boil, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Remove to a colander; reserve the pasta water for later use.

2. Add broccoli to a microwave-safe container along with ¼ cup water. Cover and cook on High until bright green and tender with a bite, about 4 minutes. Drain; season with salt. Keep warm.

3. Melt butter in a large skillet over medium heat. Add garlic and cook until fragrant, about 1 minute. Stir in heavy cream and bring to a simmer. Reduce heat and cook until the sauce thickens slightly, about 3 minutes.

4. Stir in Parmesan cheese and nutmeg; cook until the cheese melts and the sauce becomes smooth. Season with salt and pepper to taste.

5. Add the cooked pasta and broccoli to the skillet; toss to coat with the Alfredo sauce. If the sauce is too thick, add a small amount of reserved pasta water to reach desired consistency.

6. Serve immediately, garnished with fresh parsley if desired.

Nutrients:

• Calories: Approximately 640 per serving

• Total Fat: 35g

• Saturated Fat: 20g

• Cholesterol: 95m

• Sodium: 640mg

• Total Carbohydrates: 50g

• Dietary Fiber: 5g

• Sugars: 5g

• Protein: 20g