Broccolini Pasta Alfredo is the perfect meal for those who are looking for something delicious, healthy, and quick! It’s the perfect combination of healthy green vegetables and creamy pasta, which creates a balanced meal with the perfect flavor.
Bring a large pot of water to a boil. Meanwhile, steam the broccolini. Add broccolini to a pan with about an inch of water and bring to a simmer. Cook for about 5 minutes or until fork tender and put it in an ice bath to preserve a vibrant green color. It’s okay to remove some stalks as they’re done if others need longer to cook. Drain.
Meanwhile, to a blender, add your steamed broccolini, cottage cheese, half & half and a pinch of salt and puree until very smooth and creamy.
Add your broccolini mixture to a wide, deep saute pan and heat gently on low to prevent curdling. Add heavy cream, grated parm, nutmeg, cayenne and pepper. Taste for seasoning and add salt/adjust as needed. Meanwhile, cook your pasta in heavily salted water until just under al dente. Reserve 1-2 cups of starchy pasta water and drain.
Add your just under al dente pasta to your sauce with a splash of pasta water, adding more as needed until you achieve the consistency you prefer.
Serve with more grated parm and enjoy!
Notes
Make sure you’re using a powerful blender to puree your broccoli mixture. I used a food processor at first and the mixture was more watery than creamy. My NutriBullet (not sponsored) did the trick.If your mixture curdles after heating, you can purée it again in the blender, or use an immersion blender if using a deeper pot rather than a saucepan.Your pasta water should taste like the ocean — taste it to make sure!You likely won’t need all of your reserved pasta water, but it’s always good to have more than you need. Plus, it’s really great for heating up leftovers or even reviving after sitting around for a bit. Something I am very familiar dealing with.Freshly grated cheese is key here. Some grocery stores grate theirs fresh, but make sure you look at the ingredients first. The only ingredient should be cheese. If any anti-caking agents are added, your cheese won’t melt as well and could look clumpy in the sauce.
[…] is the use of cottage cheese in the sauce because of its high protein content! If you’ve seen some of my other pasta recipes, you’ll know I like to use cottage cheese because it’s a great source of […]
I'm a big eater, a huge fan of pasta (and mac n cheese), and I'm on a mission to prove that indulgence and balance can exist well together without silly restrictions or dieting. Life's too short to eat bad food!
[…] is the use of cottage cheese in the sauce because of its high protein content! If you’ve seen some of my other pasta recipes, you’ll know I like to use cottage cheese because it’s a great source of […]