After years of intensive research on this subject, we (my husband and I) have selected this recipe as our favorite for Alfredo. You can't go wrong with Italian food in general, but Alfredo is one of our favorites. This particular version does not include meat, so if you regularly participate in Meatless Monday this post is for you. If you prefer a little more protein, feel free to grill a chicken breast. Either way you won't be disappointed.

Here's a close up of the broccoli because I loooooove broccoli.

Favorite veggie, hands down.

Broccoli Alfredo

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Serves 2

1 TB salted butter

2 tsp minced garlic

1 1/2 cups heavy cream

1/3 cup shredded parmesan

3 cups broccoli florets

6 oz noodles (fettuccine, linguine, or spaghetti)

2/3-1 cup shredded mozzarella

Melt butter in a skillet and sauté garlic for about 2 minutes over medium heat. Stir in cream and parmesan and bring to a simmer, then reduce heat to medium low and allow it to keep cooking for about 15 minutes, or until thickened.

In the meantime, boil your noodles. I used spaghetti this time because it's what I had on hand, but I actually like a thicker noodle like linguine or fettuccine a little better. Also steam your broccoli while you wait on the sauce. You can use fresh or frozen, whichever you prefer.

When the noodles are tender and the sauce is thick, drain the noodles and divide between two dinner plates. Layer the steamed broccoli over the noddles and then pour the sauce evenly over all. Top with mozzarella while still hot and serve with garlic bread.

Broccoli Alfredo

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