Serves 6
Prep time: 10 minutes
Cook time: 25-35 minutes
Tip: To prevent curdling, remove half & half from refrigerator when you start preparing this recipe so it has a chance to warm up a bit before adding to the hot ingredients.
Ingredients
1 16-oz. box fettuccine noodles
12 oz. frozen broccoli florets
1 c. unsalted butter
3-4 cloves garlic, finely minced
8 oz. cream cheese, softened
1¼ c. half & half (not low fat)
½ c. organic vegetable broth
Sea salt and black pepper, to taste
1 c. Parmesan cheese, freshly grated
1 small bunch fresh parsley, chopped
Additional freshly grated Parmesan cheese, to serve
Serve with: Side salad and French bread, if desired
Directions
- Prepare fettucine according to package directions. Add broccoli during the last 3-4 minutes of cooking time and continue cooking. Drain and return cooked noodles and broccoli to pot. Set aside.
- Add butter and garlic to a saucepan set over medium heat. Sauté garlic for 1-2 minutes before adding cream cheese, half & half, and vegetable broth. Continue cooking while stirring constantly until cream cheese is completely melted. Season with salt and black pepper, to taste.
- Reduce heat to low and continue stirring for about 15 minutes or until sauce thickens. Remove from heat and stir in freshly grated Parmesan cheese.
- Add cooked fettuccine noodles and broccoli to a large serving bowl. Pour the sauce on top and gently toss to combine. Top with chopped parsley and more freshly grated Parmesan cheese, if desired, and serve immediately with a side salad and some crusty French bread. Enjoy!
