broccoli alfredo

I love this simple recipe for alfredo sauce! I tried it a few months ago looking for something that would be close to a restaurant pasta sauce for a quick, rich dinner.  Usually I make this with boxed pasta, but for Christmas, I received the pasta maker attachments for my KA mixer so I’m also including the recipe for the fettucine noodles here.

To start— the noodles:

  • 4 eggs
  • 2 T. water
  • 3 and 1/2 c. flour
  • 1/2 t. salt

Mix the ingredients together at a low speed for about 30 seconds before kneading.  Use the dough hook for the KA mixer to knead for 2 minutes before kneading by hand to finish.  Rest the dough for about 20 minutes then divide it into 4 or 5 even sections.  Then process the dough through the pasta roller and cutter attachments.  Once all noodles have been cut, add them to boiling water and cook for about 4 minutes.

*adapted from the KitchenAid suggested recipes booklet

now for the broccoli and sauce:

  • 1 head of broccoli
  • about 2 T. olive oil
  • about 2 t. salt

Preheat oven to 450 degrees. Cut broccoli florets and place on a cookie sheet lined with foil.  Drizzle olive oil over the broccoli and then sprinkle with salt.  Roast in the oven for about 7 minutes.

  • 2 c. heavy cream
  • 1 c. butter
  • 1 c. grated Parmesan cheese
  • 1/4 c. dried parsley leaves (you can also use fresh parsley, a little more than a cup. since I didn’t have any on hand this weekend, I used dried this time.)
  • 1 t. salt
  • 1/2 t. black pepper
  • 1/4 t. (rounded) garlic powder (I always add a little extra whenever I use garlic flavorings!)

In a medium saucepan, combine the cream and butter over medium heat until butter has melted.  Stir frequently and be careful not to bring the liquid to a boil.  Once the butter has completely melted, add in the Parmesan cheese, parley, salt, pepper, and garlic powder.  Stir together.  Then toss the sauce, broccoli, and pasta together.  And that’s it!  With an already prepared pasta, this dinner only takes about 10 minutes to make and is very filling served with a nice green salad and maybe some fresh bread (with olive oil and herbs for dipping!)

*sauce recipe is based on http://allrecipes.com/Recipe/Alfredo-Mostaccioli/Detail.aspx

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