fettuccine alfredo

Fettuccine Alfredo With Broccoli & Cherry Tomatoes

Alfredo sauce is love! Anything with Alfredo in it makes life better. Don’t you agree?

But usually, Alfredo makes people think of a thick and heavy sauce that makes you full till your neck. Fear not! This fettuccine alfredo is light, yet creamy. Believe it or not, a major part of the sauce is the reserved pasta water.

fettuccine Alfredo

fettuccine alfredo

It is one of the simplest dishes that comes together in 20 minutes tops, and it tastes heavenly even in its most basic form. Unlike most Alfredo recipes, the sauce for this one is quite thin, yet super luxurious. The secret is the pasta water and very little cream. So what you end up eating is a very light pasta that does not leave you gasping for breath. It is not overloaded with cream or cheese, but tastes just beautiful in all its simple glory. I went ahead and added some broccoli and cherry tomatoes.

You can seriously throw in whatever vegetables or protein you like. If you get the basic technique right, there is no way this is going to taste any less delicious. Or maybe you can come up with your own version and let me know about it someday!

So let’s get straight into the secret of this delightful pasta dish.

Preparation time – 20 minutes

Cook time –  30 minutes

Serves – 3 people


  • Fettuccine pasta, 300 gms
  • Steamed broccoli florets, 300 g, steamed for five minutes.
  • Cherry tomatoes, 200 g
  • Garlic, 3 cloves
  • 30 g butter
  • 3 tbsp extra virgin olive oil
  • 3 tbsp fresh cream
  • 1/2 cup Italian Basil leaves
  • 1 tbsp pepper
  • 100 g grated Parmesan cheese
  • Salt to taste 


  1. Boil water in a wide pot. Add two tablespoons of salt to the water and let it bubble.
  2. Add the fettuccine pasta to the water and let it cook it is al dente (80% cooked). See the package for exact instructions.
  3. While the pasta is boiling, start making the sauce simultaneously. Heat olive oil in a pan. Keep the flame at low intensity.
  4. Throw in the butter and lightly stir, allowing the butter to melt softly and assimilate with the olive oil.
  5. Finely chop the garlic and add it to the olive oil and butter. The heat has to be low at all times so that nothing is burnt. What you want is to let the garlic and its juices get infused into the fat of the oils. Let this remain for five minutes.
  6. After five minutes of letting the garlic sweat into the oil, add one cup of boiling pasta water into the pan and stir. Let it come to a boil.
  7. Add the heavy cream to the water and keep stirring in low flame till you get a thick consistency.
  8. Throw in the fresh cherry tomatoes right before you add the al dente pasta into the sauce. Stir gently.
  9. Add the boiled pasta to this sauce and cook till it is completely softened. Keep adding more boiling pasta water as and when required.
  10. Once you get your desired consistency and the fettuccine is cooked completely, turn off the heat.
  11. Season with freshly ground black pepper powder.
  12. Put the steamed broccoli florets into the pan and stir.
  13. Garnish with grated Parmesan cheese and stir.
  14. Serve immediately with fresh Italian basil leaves as garnish. Enjoy!

fettuccine alfredo

fettuccine alfredo

I do hope you try this pasta recipe. It will truly change the way you look at, feel about or cook Alfredo in the future. Happy cooking!

If you have any questions or suggestions, feel free to reach out to me with a comment or connect with me on Instagram or Facebook.


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