Provolone and Broccoli Alfredo

Indulge in the creamy decadence of Provolone and Broccoli Alfredo, a comforting twist on the classic Alfredo pasta. This easy-to-make recipe brings together tender fettuccine, crisp broccoli florets, and a rich, velvety sauce made with shredded provolone, Parmesan, and a hint of nutmeg for extra depth. The secret to its irresistible creaminess lies in gently simmering garlic-infused heavy cream before slowly melting in the cheeses to create a perfectly smooth sauce. Tossed with al dente pasta and balanced with the bright, earthy flavor of broccoli, this dish is finished with a sprinkle of fresh parsley for a burst of freshness. Perfect for weeknight dinners or cozy gatherings, this homemade Alfredo is a restaurant-worthy meal that's ready in just 30 minutes. Customize your sauce consistency with reserved pasta water and savor every bite of this cheesy, comforting masterpiece.

Nutriscore Rating: 52/100

Prep Time:10 mins

Cook Time:20 mins

Total Time:30 mins

Servings: 4

Ingredients

• 12 oz Fettuccine pasta
• 3 cups Broccoli florets
• 4 tbsp Unsalted butter
• 3 Garlic cloves, minced
• 2 cups Heavy cream
• 2 cups Provolone cheese, shredded
• 1 cup Parmesan cheese, grated
• 1 tsp Salt
• 0.5 tsp Black pepper
• 0.25 tsp Ground nutmeg (optional)
• 2 tbsp Fresh parsley, chopped (for garnish)

Directions

Step 1

Bring a large pot of salted water to a boil. Cook the fettuccine according to the package instructions until al dente. Add the broccoli florets to the pot during the last 3 minutes of pasta cooking time.

Step 2

Reserve 1 cup of pasta cooking water, then drain the pasta and broccoli. Set aside.

Step 3

In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant, being careful not to burn the garlic.

Step 4

Reduce the heat to low and slowly pour in the heavy cream, stirring constantly. Let the cream warm up but do not bring it to a boil.

Step 5

Gradually add the shredded provolone cheese and grated Parmesan cheese to the skillet, stirring constantly until melted and smooth.

Step 6

Season the sauce with salt, black pepper, and ground nutmeg (if using). If the sauce is too thick, stir in a small amount of the reserved pasta water, a tablespoon at a time, until the desired consistency is reached.

Step 7

Add the cooked fettuccine and broccoli to the skillet, tossing gently to coat the pasta and vegetables in the sauce.

Step 8

Cook for an additional 2-3 minutes over low heat, allowing everything to combine and warm through.

Step 9

Serve immediately, garnished with freshly chopped parsley.

Nutrition Facts

Serving size	(1471.1g)

Amount per serving	% Daily Value*
Calories	4411.8

Total Fat 298.3g	0%
Saturated Fat 176.1g	0%
Polyunsaturated Fat 3.0g
Cholesterol 844.0mg	0%
Sodium 5872.2mg	0%
Total Carbohydrate 274.0g	0%
Dietary Fiber 19.6g	0%
Total Sugars 19.4g
Protein 141.3g	0%

Vitamin D 48.0IU	0%
Calcium 2644.4mg	0%
Iron 4.5mg	0%
Potassium 231.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 61.8%

Protein: 13.0%

Carbs: 25.2%