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fusilli pasta and bright green cooked broccoli florets in a smooth pale Alfredo sauce in a plain bowl
Melissa Hart

Broccoli Alfredo

Cut broccoli small enough to cook in the pasta pot during the last few minutes, then drain while the florets are still green and their stems have a little bite. Fold gently through the cream-and-milk Alfredo so the tops stay intact among the fusilli, adding just enough pasta water for a light coating rather than breaking the broccoli into flecks that tint the entire sauce.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 8 oz dry fusilli
  • 1 tbsp fine salt for pasta water
  • 3 cups small broccoli florets with thinly sliced stems
  • 2 tbsp unsalted butter
  • 1 garlic clove finely minced
  • 1/2 cup heavy cream
  • 1/2 cup whole milk
  • 2/3 cup freshly finely grated Parmesan
  • 1/4 tsp fine salt for sauce
  • 1/4 tsp black pepper

Method
 

  1. Cook fusilli in water with the tablespoon salt. Add broccoli for the final 3 minutes, then reserve 1 cup cooking water and drain when the pasta is just tender and broccoli is bright green.
  2. Meanwhile, melt butter in a large skillet over low heat and stir garlic for 30 seconds. Add cream, milk, sauce salt and pepper and simmer gently for 2 minutes.
  3. Remove the skillet from heat and stir in Parmesan gradually until smooth. Add pasta and broccoli with 1/4 cup reserved water.
  4. Fold gently until the sauce coats the spirals and florets, adding more cooking water by the tablespoon if needed. Serve promptly.