Fettuccine alfredo with mushrooms and broccoli

Ingredients

• Heavy whipping cream

  Fluid

  178g

• Butter

  Unsalted

  72g

• Pepper

  Spices, black

  ¾ tsp or 2g

• Salt

  Table

  ¼ tsp or 2g

• Parmesan cheese

  Shredded

  120g

• Whole wheat pasta

  Dry

  16 oz or 454g

• Mushrooms

  White, raw

  8 cup, whole or 768g

• Broccoli

  Raw

  8 cup chopped or 728g

Directions

1. Bring a large pot of heavily salted water to a boil. Add the pasta, stir to separate the noodles, and cook according to the package directions until al dente (ideally, use fettuccine noodles).
2. Sauté Broccoli For About 5 Minutes. meanwhile slice mushrooms. Add Mushrooms to the broccoli and saute Until Soft. Set Aside.
3. Meanwhile, Heat The Cream And Butter In A Large Frying Pan Over Medium Heat Until The Butter Has Melted And The Mixture Has Come To A Simmer. Add 1/4 Cup Of The Parmesan And The Measured Pepper And Salt And Whisk Until Smooth. Add the broccoli and mushrooms and cover with cream and cheese mixture. Remove The Pan From The Heat Until The Pasta Is Ready.
4. Reserve 1 Cup Of The Pasta Water And Drain The Fettuccine. Add The Noodles To The Frying Pan And Return The Pan To Low Heat. Add 2/3 Cup Of The Reserved Pasta Water And 1 Cup Of The Remaining Parmesan. Toss With Tongs Until All Of The Cheese Has Melted, Adding Additional Pasta Water As Needed To Reach The Desired Sauce Consistency. Taste And Season With Salt And Pepper. Serve Immediately, Saving The Remaining 1/4 Cup Parmesan For Sprinkling.

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