This is one of my favorite recipes if only for one reason: it’s my lady friend’s favorite. I try to make it for her at least once a month, each time with a different variation.
Alfredo pasta also has an interesting history. Alfredo was invented in 1914 by restaurateur Alfredo di Lelio who served it with his own name attached at his restaurant in Rome.
The dish was a variation on fettuccine al burro. According to legend, Di Lelio concocted the recipe for his wife who was suffering from morning sickness before deciding to serve it in his own restaurant.
Fettuccine Alfredo has now become ubiquitous in Italian-style restaurants in the United States. In Italy and throughout Europe, the name “Fettuccine Alfredo” is basically unknown. In Rome it is usually called Fettuccine al burro.
Since 1914, Alfredo pasta has taken many forms. But this recipe for broccoli and mushroom Alfredo pasta has grown to be my absolute favorite:
Ingredients for two meals:
• 1 and 1/4 cup of pasta (I use garden rotini)
• 1/4 cup of unsalted butter
• 1/3 cup finely grated Parmesan cheese
• 1/4 cup of heavy cream
• 1/4 cup of diced broccoli
• 1/4 cup of thinly sliced mushrooms
• Olive oil
*If you prefer, already made Alfredo sauce is available at most major grocery stores. Many of them are surprisingly tasty.
• One lemon
• Grounded black pepper or pepper flakes
• Garlic salt
• Onion flakes
1. Place pasta in lightly salted water and bring to a boil.
2. In a separate container, saute broccoli and mushrooms in olive oil with a tea spoon of onion flakes for about seven minutes.
3. Partially drain pasta from pot but leave a few table spoons of water in the pot. Add the butter and stir. Then add the Parmesan cheese and cream and stir.
4. Pour pasta over two separate plates and sprinkle with garlic salt (not too much). Add sauted broccoli and mushrooms and sprinkle with black pepper or pepper flakes or squeeze half of a lemon over both plates.
5. Serve with garlic bread.
This piece is one in a series of “Meatless Monday” recipes. Try this recipe and tell me about your favorite variation in the comment section below! And if you’d like to request or submit a recipe, visit our contact page.