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Fettuccine Alfredo with Broccoli and Asparagus

Fettuccine Alfredo with Broccoli and Asparagus

A lightened up version of Fettuccine Alfredo topped with asparagus and broccoli.
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Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Author: Hezzi-D

Ingredients

  • 12 oz. fettuccine
  • 1 teaspoon olive oil
  • 1/2 lb. fresh asparagus spears trimmed and cut into 2 inch pieces
  • 1/2 lb. broccoli florets
  • 1 teaspoon salt
  • 2 teaspoons black pepper
  • 1 Tablespoon lemon juice
  • 1 Tablespoon butter
  • 4 garlic cloves minced
  • 3 oz. 1/3 less fat cream cheese
  • 1/4 c. fat free milk
  • 1/4 c. Parmesan Cheese
  • 1 teaspoon nutmeg

Instructions

  • Cook the pasta according to the package directions. Drain, reserving 1/4 cup of pasta water, and keep warm.
  • Heat the olive oil in a large skillet over medium heat. Add the asparagus, broccoli, salt, and pepper.
  • Saute the vegetables for 6 minutes. Remove from heat and add lemon juice. Toss to coat.
  • Melt the butter in a medium saucepan over medium heat. Add the garlic and cook for 1 minute.
  • Add in the cream cheese and stir until smooth. Stir in the milk, Parmesan cheese, nutmeg, and reserved pasta water.
  • Add the Alfredo sauce to the broccoli and asparagus in the skillet. Cook for 2 minutes then add warm pasta. Toss to coat.

Notes

Adapted from Cooking Light