Light Broccoli Alfredo Recipe

Most Alfredo sauces are swimming in cream and calories, but this is Alfredo in a lighter, springtime frame of mind, with plenty of appeal and some extra healthful nourishment from cancer-fighting broccoli. You could even substitute asparagus for a tasty variation.

When you’re short on time, this makes a quick and healthy answer to “What’s for dinner?”


1/2 pound dry pasta, such as fettucine
4 cups broccoli florets or asparagus tips
4 tablespoons butter
1 cup freshly-grated Parmesan
Pinch cayenne pepper (optional)
Salt and freshly-ground black pepper, to taste

1. Cook pasta in boiling salted water according to package directions, or until al dente. Add broccoli or asparagus during the last 3 minutes of cooking.

2. Reserve 1 cup of pasta-cooking water and set aside, then drain pasta and vegetables in a colander.

3. Reduce heat under the now-empty pasta pot to medium-low and add the butter, stirring until melted. Add 1/2 cup of the reserved pasta-cooking water, then stir in 1/3 of the Parmesan. Add the pasta and vegetables and cayenne, if using, and toss to combine.

4. Remove pot from the heat and sprinkle with another third of the Parmesan and add freshly-ground pepper, generously, to taste. Toss again, adding a bit more of the pasta-cooking water if needed.

5. Place pasta in bowls, sprinkle with remaining Parmesan, and serve.

Serves 4.

By the Care2 Staff.


W. C
W. Cabout a year ago


Jeanne Rogers
Jeanne R1 years ago

Thank you for sharing.

Vee Jackson
Past Member 3 years ago

I like my broccoli lightly steamed them drizzle olive oil , lemon juice salt pepper or in balsamic vinegar

Michele Wilkinson

Thank you

Donna Hamilton
Donna Hamilton5 years ago

Thanks for the recipe.

Lin Moy
Lin M5 years ago

Sounds good enuff to eat now!

Kamryn M.
Kay M5 years ago

sound yummy!

Heidi Aubrey
Heidi Aubrey5 years ago

Sounds positively delicious.

J.L. A.
JL A6 years ago


KS Goh
KS Goh6 years ago

Thanks for the article.