Rating: 4.5 stars
12 Ratings
  • 5 star values: 6
  • 4 star values: 6
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

This is my all-time favorite kick-back recipe on a Sunday night.



Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Bring a pot of water to a boil. Cook broccoli in the boiling water until bright green and tender, 2 to 3 minutes. Drain.

  • Fill a large pot with water; add salt and bring to a rolling boil. Stir in fettuccine, bring back to a boil, and cook pasta, stirring 2 to 3 times using tongs, over medium heat until cooked through but still firm to the bite, about 10 to 12 minutes. Drain and return pasta to pot.

  • Mix broccoli, Alfredo sauce, butter, and black pepper into pasta using tongs. Transfer fettuccine Alfredo to a serving bowl and top with Parmesan cheese.

Editor's Note:

The nutrition data for this recipe includes the full amount of sodium for the salt in the pasta water. The actual amount consumed will vary.

Nutrition Facts

412 calories; protein 11.8g; carbohydrates 46.2g; fat 21.3g; cholesterol 32.2mg; sodium 1481.7mg. Full Nutrition