Roasted Broccoli Fettuccine Alfredo
Herbed Garlic Bread
Ingredients
- 1 head broccoli, cut into florets
- 3 cloves garlic, minced
- 3 Tbsp olive oil
- 1 (16-oz) pkg fettuccine
- 2 Tbsp butter
- 2 Tbsp all-purpose flour
- 2½ cups milk
- 1 (8-oz) block cream cheese, softened and cubed
- 1 (5-oz) carton shredded Parmesan cheese
Instructions
- Preheat oven to 450°F. Toss together broccoli, garlic, and oil on a rimmed baking sheet; spread in a single layer. Bake 15 minutes or until tender.
- Meanwhile, cook pasta according to package directions.
- Melt butter in a large skillet over medium heat; add flour, and cook, whisking constantly, 2 minutes. Gradually whisk in milk, and cook 5 to 6 minutes or until sauce is slightly thickened and bubbly.
- Add cream cheese and Parmesan, whisking until cheese is melted and sauce is smooth. Toss with pasta and broccoli. Season with salt and pepper to taste.
Side Dish Ingredients
- 3 cloves garlic, minced
- ¼ cup butter, softened
- 2 tsp dried basil
- 1 (16-oz) loaf French bread, halved lengthwise
Side Dish Instructions
- Preheat oven to 450°F. Stir together garlic, butter, and basil; spread on cut sides of bread. Place bread, cut sides up, on a baking sheet.
- Bake 8 to 10 minutes or until toasted. Slice before serving.
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