Creamy Broccoli-Parmesan Fettuccine
By America's Test KitchenPublished on October 7, 2011
Yield
Serves 4 to 6
Ingredients
2 tablespoons unsalted butter 1 tablespoon olive oil 1 large head broccoli, florets cut into 1-inch pieces, stalks peeled and cut into ¼-inch piecesTable salt 4 cloves garlic, minced1 ½ cups heavy cream ⅛ teaspoon red pepper flakes 1 pound dried fettuccine 2 teaspoons grated lemon zest and 5 teaspoons juice from 2 lemons¾ cup grated Parmesan cheese
Before You Begin
You can substitute two 9-ounce packages of fresh fettuccine for the dried. If using fresh pasta, increase the reserved pasta water to 1 cup.
Instructions
- Bring 4 quarts water to boil in large pot over high heat. Meanwhile, heat butter and oil in large nonstick skillet over medium-high heat until butter is foaming. Add broccoli, season with salt, and cook until browned in spots and just tender, about 5 minutes. Add garlic and stir until fragrant, about 30 seconds. Add 1 cup cream and red pepper flakes and bring to boil. Reduce heat to low and gently simmer until broccoli is tender (sauce will still be a bit thin), 6 to 7 minutes.
- Meanwhile, add 1 tablespoon salt and pasta to boiling water and cook until al dente. Reserve 1/2 cup pasta cooking water, then drain pasta and return to pot. Add broccoli sauce and remaining 1/2 cup cream to pot with pasta and simmer over medium heat, tossing constantly, until sauce has thickened, 1 to 2 minutes. Stir in lemon zest, lemon juice, and Parmesan and toss until cheese has melted, adding reserved pasta water as needed to adjust consistency of sauce. Adjust salt to taste and serve.
Yield
Serves 4 to 6Ingredients
2 tablespoons unsalted butter
1 tablespoon olive oil
1 large head broccoli, florets cut into 1-inch pieces, stalks peeled and cut into ¼-inch pieces
Table salt
4 cloves garlic, minced
1 ½ cups heavy cream
⅛ teaspoon red pepper flakes
1 pound dried fettuccine
2 teaspoons grated lemon zest and 5 teaspoons juice from 2 lemons
¾ cup grated Parmesan cheese
Ingredients
2 tablespoons unsalted butter
1 tablespoon olive oil
1 large head broccoli, florets cut into 1-inch pieces, stalks peeled and cut into ¼-inch pieces
Table salt
4 cloves garlic, minced
1 ½ cups heavy cream
⅛ teaspoon red pepper flakes
1 pound dried fettuccine
2 teaspoons grated lemon zest and 5 teaspoons juice from 2 lemons
¾ cup grated Parmesan cheese
Ingredients
2 tablespoons unsalted butter
1 tablespoon olive oil
1 large head broccoli, florets cut into 1-inch pieces, stalks peeled and cut into ¼-inch pieces
Table salt
4 cloves garlic, minced
1 ½ cups heavy cream
⅛ teaspoon red pepper flakes
1 pound dried fettuccine
2 teaspoons grated lemon zest and 5 teaspoons juice from 2 lemons
¾ cup grated Parmesan cheese
Why This Recipe Works
Pasta is the perfect weeknight meal, and we are always on the lookout for interesting recipes. In this dish, broccoli is tossed with fettuccine and a Parmesan cheese and lemon-flavored sauce. We cooked the broccoli and sauce in the same pan, first sautéing the broccoli, then adding the cream. For the fullest lemon flavor in our Creamy Broccoli-Parmesan Fettuccine we blended lemon zest and lemon juice.
Before You Begin
You can substitute two 9-ounce packages of fresh fettuccine for the dried. If using fresh pasta, increase the reserved pasta water to 1 cup.
Instructions
- Bring 4 quarts water to boil in large pot over high heat. Meanwhile, heat butter and oil in large nonstick skillet over medium-high heat until butter is foaming. Add broccoli, season with salt, and cook until browned in spots and just tender, about 5 minutes. Add garlic and stir until fragrant, about 30 seconds. Add 1 cup cream and red pepper flakes and bring to boil. Reduce heat to low and gently simmer until broccoli is tender (sauce will still be a bit thin), 6 to 7 minutes.
- Meanwhile, add 1 tablespoon salt and pasta to boiling water and cook until al dente. Reserve 1/2 cup pasta cooking water, then drain pasta and return to pot. Add broccoli sauce and remaining 1/2 cup cream to pot with pasta and simmer over medium heat, tossing constantly, until sauce has thickened, 1 to 2 minutes. Stir in lemon zest, lemon juice, and Parmesan and toss until cheese has melted, adding reserved pasta water as needed to adjust consistency of sauce. Adjust salt to taste and serve.
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