Creamy Broccoli and Parmesan Fettuccine
By Joe
Source: America's Test Kitchen.
Fettuccine with pan-browned broccoli simmered in cream, finished with lemon and Parmesan.
Always check the labels of the products you use.
Method
- 1
Brown the broccoli. Heat the butter and oil in the pan over medium-high heat until foaming. Add the broccoli and salt and cook about 5 min until browned in spots; the browning adds a nutty depth the cream would otherwise lack. Stir in the garlic for 30 s.
- 2
Simmer. Pour in 200 ml of the cream with the chilli, bring to the boil, then lower the heat and simmer 6-7 min until the broccoli is tender. The sauce will still be thin.
- 3
Cook the pasta. Boil the fettuccine in 4 litres salted water until al dente. Save a mug of the water, drain and return to the pot.
- 4
Finish. Add the broccoli sauce and the remaining 100 ml cream and toss over medium heat 1-2 min until thickened. Off the heat, stir in the lemon zest, juice and Parmesan, adding water as needed for a glossy sauce.
Storage
Cool and refrigerate in an airtight container within 2 hours for up to 2 days. Reheat in a pan with a splash of water until piping hot (74 °C).
EU nutrition claims
- Low sugars: 2.6 g sugars per 100 g (limit ≤ 5 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 191 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
0 g per serving
0 % of the 50 g daily maximum · 0 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- large non-stick frying pan
- large pot (at least 5 litres)
- colander or tongs
- heatproof mug for pasta water
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 558 kcal |
| Protein | 16.3 g |
| Carbohydrate | 63.7 g |
| of which sugars | 4.9 g |
| of which free sugars | 0 g |
| Fat | 27 g |
| of which saturates | 15.4 g |
| Fibre | 4.6 g |
| Salt | 0.58 g |
Protein per 100 kcal
2.9 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
