Creamy Broccoli Alfredo Pasta

This lighter Alfredo swap uses whole wheat pasta for extra fiber and low-fat dairy to keep the classic creamy texture with less saturated fat.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.

• 4 cups cooked broccoli florets · 185 kcal in the whole recipe
• 4 cups cooked whole wheat pasta · 852 kcal in the whole recipe
• 2 1/8 cups low-fat milk, divided · 184 kcal in the whole recipe
• 1 teaspoon dried basil · 2 kcal in the whole recipe
• 1/2 teaspoon garlic powder · 5 kcal in the whole recipe
• 1 cup reduced-fat Parmesan cheese, grated · 378 kcal in the whole recipe
• 2 tablespoons cornstarch · 58 kcal in the whole recipe
• Black pepper to taste (optional)

Method

1. Combine the cooked pasta and cooked broccoli florets in a large serving bowl and set aside.

   

2. In a saucepan, heat 2 cups of the milk over medium heat, then stir in the dried basil and garlic powder. Once the milk is hot, add the Parmesan cheese and stir until melted.

   

3. In a small bowl, whisk the remaining 2 tablespoons of milk with the cornstarch until smooth, then pour this mixture into the hot saucepan while stirring constantly.

   

4. Cook and stir the sauce until it thickens, then pour it over the pasta and broccoli, season with black pepper if desired, toss gently, and serve.

   

Adapted from a USDA MyPlate Kitchen recipe (public domain). Portions, macros, diet checks and step photos by Besly.