Fettucine Alfredo with Mushrooms and Broccoli

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 693.3
  • Total Fat: 47.0 g
  • Cholesterol: 149.7 mg
  • Sodium: 495.8 mg
  • Total Carbs: 46.7 g
  • Dietary Fiber: 3.2 g
  • Protein: 18.9 g

View full nutritional breakdown of Fettucine Alfredo with Mushrooms and Broccoli calories by ingredient
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A slight twist on Giada DeLaurentiis' recipe from her show Everyday Italian A slight twist on Giada DeLaurentiis' recipe from her show Everyday Italian
Number of Servings: 4


    8 ounces fresh fettuccine
    1 1/4 cups heavy cream
    1 tbsp olive oil
    1 tbsp minced garlic
    1/4 cup fresh lemon juice
    6 tablespoons unsalted butter
    1 cup grated Parmesan
    1 teaspoons grated lemon zest
    Pinch freshly grated nutmeg
    Salt and freshly ground white pepper
    1 cup fresh broccoli cut into bite-sized florets
    1 cup mushrooms sliced


Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 4 minutes. Drain.

While pasta is boiling, saute the broccoli and mushrooms in the olive oil with the minced garlic until the veggies begin to cook, about 3-4 minutes.

Stir 1 cup of the cream and the lemon juice in a heavy large skillet to blend. Add the butter and cook over medium heat just until the butter melts, stirring occasionally, about 3 minutes. Remove from the heat. Add the veggies and stir.

Add the pasta and toss. Add the remaining 1/4 cup of cream, and Parmesan to the cream sauce in the skillet. Add the lemon zest, nutmeg, salt, and white pepper. Toss the pasta mixture over low heat until the sauce thickens slightly, about 1 minute.

Serving Size: 4

Number of Servings: 4

Recipe submitted by SparkPeople user ALFRANTZEN.

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