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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 396.0
  • Total Fat: 23.8 g
  • Cholesterol: 0.1 mg
  • Sodium: 320.9 mg
  • Total Carbs: 37.2 g
  • Dietary Fiber: 7.4 g
  • Protein: 11.9 g

View full nutritional breakdown of Fettuccini Alfredo with Broccoli calories by ingredient
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Fettuccini Alfredo with Broccoli

Submitted by: CANEY3

Introduction

I saw this on a cooking show minus the broccoli. It looked fantastic, so thought I would try. Let me know what you think. I saw this on a cooking show minus the broccoli. It looked fantastic, so thought I would try. Let me know what you think.
Number of Servings: 6

Ingredients

    1 cup pine nuts
    4 cups chopped broccoli
    1 cup chopped onion
    1 tablespoon sweet white miso
    2 teaspoons umeboshi vinegar
    2 cloves garlic-minced
    1 tablespoon rice syrup
    1/4 cup extra virgin olive oil
    Spring or filtered water

    1 8 oz. package fettuccine

Directions

To make this sauce,
Place nuts in saute pan and toast. When cool place in food processor with miso.

In pan that nuts were toasted saute onions until translucent add broccoli place cover over vegetables and remove from heat.


Slowly add rest of the liquid ingredients, except water, until well blended. Add water in small amounts to adjust the consistency. It should be a gently sweet, mild taste.

Transfer to a sauce pan with the vegetables and warm gently for about 1 minute, just to cook the miso and oil, but not enough to turn the vinegar bitter.

Bring a large pot of water to a boil and cook fettuccine al dente. Drain; do not rinse pasta. Toss immediately with sauce and serve.

Can be finish off this sauce with a small amount of fresh lemon juice squeezed over the whole dish just prior to putting it on the table

Note, you can use almond or soy milk instead of water.

Number of Servings: 6

Recipe submitted by SparkPeople user CANEY3.






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