By Grocery List Plus Editorial Staff | Published on June 1, 2026
Serves 4
416 cal · 25 min
Broccoli Alfredo
Recipe GLPR8da1aea9837f29
A creamy, comforting pasta dish featuring tender broccoli florets and whole wheat pasta coated in a smooth, herb-infused Parmesan sauce. This lighter version uses low-fat milk and reduced-fat cheese while maintaining rich, satisfying flavors with garlic and basil.
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Ingredients
4 cups broccoli florets, cooked
4 cups whole wheat pasta, cooked
2 1/8 cups low-fat milk, divided
1 teaspoon dried basil
1/2 teaspoon garlic powder
1 cup reduced-fat Parmesan cheese
2 tablespoons cornstarch
Black pepper to taste
Directions
Wash your hands thoroughly with soap and warm water before preparing the recipe.
In a large serving bowl, combine the cooked broccoli florets and cooked pasta together.
Pour 2 cups of the low-fat milk into a medium saucepan and heat over medium heat until steaming, stirring occasionally.
Once the milk is hot, add the dried basil and garlic powder, stirring well to distribute the seasonings evenly.
Add the reduced-fat Parmesan cheese to the hot milk mixture and stir constantly until the cheese is completely melted and the sauce is smooth, about 2–3 minutes.
In a small bowl, whisk the cornstarch together with the remaining 2 tablespoons of milk until no lumps remain, then slowly pour this mixture into the hot cheese sauce while stirring continuously.
Continue heating and stirring the sauce until it thickens noticeably and coats the back of a spoon, about 2–3 minutes.
Pour the hot Alfredo sauce over the broccoli and pasta in the serving bowl and toss gently until everything is well coated.
Season with black pepper to taste, then divide among four bowls and serve immediately while hot.
Comments
Broccoli Alfredo hits the sweet spot for a Charlotte weeknight: every ingredient is stocked at Harris Teeter, Food Lion, Kroger, and Walmart without a second trip, and the core cost driver—parmesan and butter (presumably)—keeps per-serving around $1.50–$2.00 depending on pasta choice. The stated 25 minutes is honest if you've got water boiling and garlic minced by minute two, though first-timers should add five minutes for the sauce to thicken properly over gentle heat without breaking. It reheats adequately in the microwave, makes enough for true leftovers, and requires only one pot plus a colander, so it's genuinely fuss-free for families. The one caveat is that fresh basil wilts quickly and can turn bitter if overcooked into the sauce, so a cook who doesn't watch the flame might end up with something flat-tasting rather than bright.
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