Fettuccine Alfredo with Roasted Broccoli

serves 4roasted broccoli alfredo


6 oz. (about ½ box) of whole wheat fettuccine

1 teaspoon of oil

2 lbs. broccoli, broken into small florets, stems peeled and sliced

½ teaspoon black pepper

2 teaspoons lemon juice

1 Tablespoon butter

2 garlic cloves, minced

1 small onion, chopped

2 Tablespoons flour

1 cups 1% low-fat milk

4 oz. Parmesan cheese (about 1 cup)

2 Tablespoons of reduced fat cream cheese

2 Tablespoons sliced chives or chopped parsley


  1. Cook pasta in a large pot of salted boiling water until al dente. Reserve 1 cup of pasta water. Drain pasta and keep warm.
  2. Preheat oven to 400F.
  3. Toss broccoli with olive oil and pepper and spread on a baking sheet. Roast in the oven until browned and tender, about 15 minutes. Add lemon juice and zest. Keep warm.
  4. Melt butter in a pot over medium heat. Add onion and cook until translucent, about 5 minutes. Add garlic and flour and stir until mixture looks like wet sand. Cook stirring for 2-3 minutes.
  5. Slowly whisk in milk and cook until milk thickens, 5-10 minutes.
  6. Mix in parmesan cheese and cream cheese and stir until cheese is melted.
  7. Season with salt and pepper to taste. Add reserved pasta water a bit at a time if sauce is too thick.
  8. Toss sauce with pasta and broccoli. Garnish with chives or parsley.


1 cup per serving, 1 serving contains: Calories (kcal) 405, Fat (g) 14

Saturated Fat (g) 8, Cholesterol (mg) 35, Carbohydrates (g) 52

Dietary Fiber (g) 11, Total Sugars (g) 8, Protein (g) 24, Sodium (mg) 606