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Creamy Broccoli-Parmesan Fettuccine

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“This is from The Ultimate SouthernLiving Cookbook, it is one of my favorites. FYI the sauce cools fast, real fast and after it does its like leftover mac and cheese so serve right away i haven't really come up with anything else yet. Also I like to use cubed ham because the strips of Canadian bacon get stuck on the sides of the bowl or bottom of the plate, the ham stays with the pasta a little better.”
READY IN:
25mins
SERVES:
3
UNITS:
US

Ingredients Nutrition

Directions

  1. Cook broccoli in boiling water to cover 2 minutes; drain and plunge into ice water to stop the cooking process. Drain and set aside.
  2. Cook fettuccine according to package directions; drain and place in a serving bowl. Set aside.
  3. Melt butter in a large skillet over medium-high heat.
  4. Add bacon, and cook 2 minutes, stirring constantly.
  5. Stir broccoli, and cook 1 minute or until thoroughly heated.
  6. Add broccoli mixture, whipping cream, and remaining 3 ingredients to fettuccine; toss gently.
  7. SERVE IMMEDIATELY.

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