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No-Guilt Broccoli Fettuccine Alfredo

Source of Recipe

From "Half Baked Harvest Cookbook" by Tieghan Gerard


Recipe Introduction

"Listen, it's not like I ever feel any guilt when eating pasta, but there are times, say, on weeknights, when I love knowing that I'm eating a slightly healthier version. Everyone should be able to enjoy a delicious pasta dish any day of the week and feel good about it. Therefore, I decided to create a 'no-guilt fettuccine' recipe. I promise, it's not too good to be true. Combining hummus with a little of the pasta cooking water creates the creamiest, most scrumptious, and truly alfredo-like-tasting sauce ever, and yet there is zero cream. I know, I know. The best part? It's incredibly fast and easy to make. Can you say dinner in thirty minutes, and healthy, too? Well, okay then. Blackened chicken or shrimp would pair well with this pasta."

List of Ingredients

â—¦ 2 small heads broccoli, cut into florets
â—¦ ¼ cup extra-virgin olive oil
â—¦ ½ teaspoon cayenne
â—¦ ½ teaspoon garlic powder
â—¦ Kosher salt and freshly ground pepper
â—¦ 1 pound fettuccine pasta
â—¦ 1 cup plain hummus
â—¦ Zest and juice of 1 lemon
â—¦ 2 tablespoons unsalted butter
â—¦ ¾ cup grated Parmesan cheese, plus more for serving
â—¦ ¼ cup chopped fresh basil, plus more for serving
â—¦ ¼ cup chopped fresh parsley, plus more for serving
â—¦ Pinch of crushed red pepper flakes


Recipe

Preheat the oven to 450° F.

On a rimmed baking sheet, toss the broccoli with the olive oil, cayenne, garlic powder, and a big pinch each of salt and black pepper. Roast for 15 to 20 minutes, tossing once, until lightly charred.

Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook until al dente according to the package directions. Reserve 1 cup of the pasta cooking water, then drain the pasta and immediately return it to the pot. Add the hummus, about ½ cup of the pasta cooking water, the lemon zest, lemon juice, butter, and Parmesan. Toss until a creamy sauce forms. Thin the sauce with more pasta cooking water, a little at a time, as needed. Add the basil, parsley, and red pepper flakes. Taste and season as needed with salt and black pepper. Add the broccoli to the pasta and toss gently. Serve immediately with extra Parmesan and fresh basil and/or parsley on top.

Serves 4 to 6