Alfredo Spaghetti with Broccoli & Olives
An Italian-inspired dish that combines creamy Alfredo sauce with wholesome vegetables for a satisfying vegetarian dinner.
Cuisine: Italian
Course: Dinner
Diet: Vegetarian
Ingredients:
- 300g Durum Wheat Spaghetti Pasta
- 1 Broccoli (cut into small florets)
- 10 Black Olives (sliced)
For the Alfredo Sauce:
- 4 cloves Garlic (chopped)
- 1 cup Milk
- 1/2 cup Fresh Cream
- 1/4 cup Cheese Spread
- Salt (to taste)
- Black Pepper Powder (for seasoning)
- 1 teaspoon Oil
Preparation Time:
- 20 minutes
Cook Time:
- 30 minutes
Instructions:
-
Cook the Pasta:
In a large pot, bring water to a boil. Add a pinch of salt. Once the water is boiling, add the spaghetti and cook until al dente, about 12-15 minutes. Drain the pasta and run it under cold water to halt the cooking. Drizzle with a little oil and toss to coat. Set aside. -
Prepare the Broccoli:
In a separate pan, heat a bit of oil over medium heat. Add the broccoli florets and sauté until they become soft and tender. Add a pinch of salt to speed up the cooking process. Once cooked, set the broccoli aside. -
Make the Alfredo Sauce:
In a pan, heat some oil and sauté the garlic until it turns light brown. Add the milk and fresh cream, whisking the mixture well. Then, stir in the cheese spread and keep whisking until the sauce thickens. Season with salt and pepper to taste. Set the sauce aside once it reaches the desired consistency. -
Combine Pasta and Sauce:
Add the cooked spaghetti to the Alfredo sauce along with the sautéed broccoli. Stir everything together to coat the pasta evenly with the creamy sauce. -
Serve:
Top the dish with sliced black olives for added flavor and garnish. Serve hot for a comforting meal.
Serving Suggestions:
Pair the Alfredo Spaghetti with Broccoli & Olives with a side of crispy garlic bread and a refreshing glass of Pomegranate Juice with Ginger for a delightful Sunday supper. Enjoy!
