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.
