Beef and Broccoli Alfredo Toss
Ready in 30 minutes, packed with flavor, and brings together the best of both worlds!
Start by bringing a large pot of salted water to a boil to cook the fettuccine. Once boiling, add the fettuccine and cook according to the package instructions until al dente, approximately 10 minutes.
While the pasta is cooking, heat the olive oil in a large pan over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
Next, add the beef to the pan. Cook for about 5 minutes or until browned, breaking it apart as it cooks.
Add the broccoli to the pan with the beef. Stir and cook for an additional 5 minutes until the broccoli is bright green and tender.
Once the pasta is finished, reserve about 1 cup of the pasta water and then drain the rest of the water. Add the fettuccine to the pan with the beef and broccoli.
Pour in the heavy cream and stir to combine. Gradually sprinkle in the parmesan cheese, mixing until the sauce is creamy. If the sauce is too thick, add a bit of the reserved pasta water to reach your desired consistency.
Season with salt and black pepper to taste. Allow the dish to cook on low for another 2-3 minutes to meld the flavors.
Serve immediately, garnishing with additional parmesan cheese if desired.
4
- Add some red pepper flakes for a spicy kick.
- Incorporate sliced mushrooms for added texture.
- Top with toasted pine nuts for extra crunch.
- Use flank steak for a tender bite.
- Make sure not to overcook the broccoli; it should remain crisp.
- Reserve pasta water to adjust the sauce consistency as needed.
- fats: 30g
- carbs: 50g
- protein: 35g
- calories: 600
This dish combines protein from the beef and healthy fats from the cream, providing a balanced meal while also being high in calories.
