This recipe uses al dente brand Egg Fettuccine to create a rich and comforting pasta dish with tender broccoli and a creamy cheddar sauce.
Yields: 4 servings Prep time: 10 minutes Cook time: 20 minutes
Ingredients:
- 1 package (12 oz) al dente egg fettuccine
- 4 cups broccoli florets (fresh or frozen)
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 2 cups milk (whole or 2%)
- 4 ounces cream cheese, softened and cubed
- 1 ½ cups shredded sharp cheddar cheese
- ½ teaspoon salt, or to taste
- ¼ teaspoon black pepper, or to taste
- Fresh parsley, chopped (for garnish, optional)
Instructions:
- Cook the Pasta and Broccoli: Bring a large pot of salted water to a rolling boil. Add the al dente egg fettuccine and cook according to package directions until al dente. In the last 3-4 minutes of cooking, add the broccoli florets to the boiling water and cook until tender-crisp. Drain the pasta and broccoli together and set aside.
- Sauté the Garlic: While the pasta and broccoli are cooking, heat the olive oil in a large skillet or pot over medium heat. Add the minced garlic and cook for about 30 seconds until fragrant, being careful not to burn it.
- Make the Cream Sauce: Pour the milk into the skillet and bring it to a simmer over medium heat. Add the softened cream cheese cubes and whisk until smooth. Gradually stir in the shredded cheddar cheese, whisking constantly until the cheese is melted and the sauce is smooth and creamy.
- Season the Sauce: Season the sauce with salt and black pepper to taste.
- Combine and Serve: Add the drained pasta and broccoli to the creamy cheese sauce. Toss gently to coat everything evenly.
- Garnish (optional): Divide the creamy broccoli and cheddar fettuccine among serving plates. Garnish with fresh chopped parsley, if desired. Serve immediately and enjoy!
Tips and Variations:
- For a richer sauce, use heavy cream instead of milk.
- Add cooked chicken, shrimp, or crumbled bacon for extra protein.
- Spice things up with a pinch of red pepper flakes in the sauce.
- Other cheeses like Gruyere or Monterey Jack can be added or substituted for part of the cheddar.
- If the sauce becomes too thick, add a little more milk to reach the desired consistency.
- For a smoother sauce, you can blend the milk and cream cheese together before adding them to the skillet.
- To reheat leftovers, add a splash of milk or cream to the pasta before microwaving or heating on the stovetop to prevent it from drying out.
