Broccoli Fettuccine Alfredo

More pasta! I keep looking up this recipe to make it, so I better post it here so I don't lose it! One note: I made this with and without the clove of minced garlic - I say use the garlic. It just adds a little extra something that is delicious.

Broccoli Fettuccine Alfredo

Ingredients

• 16 oz. noodles - I like to use Ronzoni's Garden Delight Tricolor Rotinis
• 16 oz. frozen broccoli florets
• 1 clove garlic
• 4 Tbsp butter
• 4 Tbsp all-purpose flour
• 3 cups milk
• 3/4 cup grated parmesan
• 1/4 cup grated asiago
• ⅛ tsp nutmeg
• to taste salt & pepper

These directions come directly from the original recipe, but I wouldn't change a thing, so here they are:

Instructions

1. Begin to boil a large pot of water to cook the pasta. When it reaches a full boil, add the pasta and cook for 7-10 minutes or until al dente. When the pasta is finished cooking, reserve ½ cup of the starchy pasta water and then drain the pasta in a colander.
2. While the pasta is cooking, thaw the broccoli in the microwave and begin to make the parmesan sauce. Mince the garlic and cook it over medium heat in a medium sauce pot with the butter until the garlic has softened slightly (3-5 minutes). Add the flour, stir and cook for 2-3 minutes more. This is the “roux” that will thicken the sauce.
3. Whisk in the milk. Increase the heat to medium-high. Whisk the milk mixture until it comes up to a light simmer. As soon as it reaches a simmer it will thicken and should be able to coat a wooden spoon (see photos below). Turn the heat off and whisk in the parmesan cheese. Add freshly cracked black pepper, nutmeg, and salt to taste. Make the sauce slightly saltier than you’d prefer if you were eating the sauce alone. Once it’s spread out over the pasta and broccoli it will taste more mild.
4. Return the cooked pasta to the large pot that it was boiled in (with the burner turned off). Add the reserved pasta cooking water and toss the pasta to loosen it up. Add the thawed broccoli and then pour the parmesan sauce over top. Stir to coat everything in the sauce and then serve!

Kale and Parmesan Baked Pasta Shells

I made this as a quick dinner the other night, adapted from this recipe. It was super tasty, but the other thing I like about it is how versatile it is. Gluten free? Use a rice pasta like this one. Vegetarian? See below main recipe for a sweet Italian sausage substitute.

Ingredients

3/4 

pound 

pasta shells

2 

tablespoons 

olive oil

1/2 

pound 

sweet Italian sausage, casings removed*

1 

bunch kale, stems discarded and leaves torn

One 

14.5-ounce 

can diced tomatoes, NOT DRAINED

2/3 

cup 

heavy cream

4 

ounces 

Asiago or fontina, grated (1 cup)

2 

ounces 

Parmesan, grated (1/2 cup), plus more for serving

Kosher salt and black pepper

Directions

1. Heat oven to 450° F. Cook the pasta for 3 minutes less than the package directions specify. Take out 1/3 cup of pasta water and set aside. Drain the pasta and return it to the pot. (I used a large dutch oven to cook the pasta and then baked the casserole in it as well.
2. Meanwhile, heat the oil in a large skillet over medium-high heat. Cook the sausage, breaking it into large pieces, until browned, 4 to 5 minutes. Add the kale and cook, tossing, until wilted, 3 to 5 minutes. To the sausage and kale, add tomatoes, cream, Asiago, Parmesan, 1/3 cup water, 1/2 teaspoon salt, and 1/4 teaspoon pepper to the pot with the pasta. Stir to combine. 
3. Bake until the liquid is bubbling vigorously and the top is browned, 15 to 18 minutes. Let sit for 5 minutes. Serve topped with additional Parmesan.

*Vegetarian Sweet Italian Sausage Substitute

Ingredients

One package of MorningStar Farms Grillers Recipe Crumbles or other Soy/Vegetable Crumbles, like Boca
3/4 tbsp red wine vinegar
1/4 tbsp salt
1/4 tbsp freshly cracked black pepper
1/2 tbsp dried parsley
1/4 tbsp garlic powder
1/4 tbsp onion powder
1/4 tbsp dried basil
1/2 tsp paprika
1/2 tsp crushed red pepper flakes - optional
1/2 tsp ground fennel seed
1/4 tsp brown sugar
1/8 tsp dried oregano
1/8 tsp dried thyme

Cook crumbles according to package directions and flavor with spices above, to taste. Wilt the kale and then add cooked, flavored crumbles. Follow the rest of the directions above.