I forgot to post about this on Wednesday because I was very tired when I got home from class, and then yesterday was a mess in and of itself so I didn't feel like posting then either.
This recipe is for Broccoli Alfredo, from the April 2005 issue of Real Simple. To enjoy it, you have to forget that it's called an Alfredo (since it does not resemble alfredo sauce in any way), and just enjoy it for what it is. I like it, and I've made it more than a few times.
1 tablespoon salt
½ 1-pound box dry fettuccine
4 cups (8 ounces) broccoli florets
4 tablespoons butter
1 cup freshly grated good-quality Parmesan
1/8 teaspoon cayenne pepper (optional)
1/4 teaspoon nutmeg (optional)
1 1/2 teaspoons freshly ground black pepper
Place the salt in a large pot of water and bring to a boil. Add the fettuccine and cook according to the package directions for al dente. During the last 3 minutes of cooking, add the broccoli. Drain in a colander, reserving 1 cup of the water; set aside. Place the butter in the pot, reduce heat to medium-low, and stir until melted. Add ½ cup of the reserved pasta water, then stir in 1/3 cup of the Parmesan. Add the fettuccine and broccoli and the cayenne and nutmeg, if desired; toss. Remove from heat and sprinkle with another 1/3 cup of the Parmesan and the pepper. Toss again, adding more pasta water if the fettuccine is too sticky. Serve in bowls and sprinkle with the remaining Parmesan.
Yield: 4 servings
Photo added March 26, 2009: