Garlic Broccoli Pasta

This Garlic Broccoli Pasta is made with garlic, chicken bouillon, broccoli, eggs, fettuccini, and parmesan. 

Thanks to Nan's sister Linda, I was able to make this AMAZING Fettuccine with Broccoli. It is one of the most efficient ways to get your children to eat their broccoli - they won't say no to this! This dish is the most delicious pasta dish ever. This is an alteration to an alfredo recipe without having to eat 2,000 calories.

This Garlic Broccoli Pasta is so comforting and you will not regret making it. The tender broccoli pairs well with the sauce. This dish pairs well with Chicken Piccata, Breaded Lemon Chicken and Lemon Butter Mahi Mahi.

This is one of my favorite of Nan’s recipes. She makes this once a month and it is always a hit in the family. This dish is so quick and easy to make. It almost seems impossible to make a recipe that the whole family would like, but this one is a winner. This meal is an an easy way to get your kids to eat their greens. It takes 25 minutes to make making this a quick and easy recipe. It is kid friendly as well as adult friendly.

How to make Garlic Broccoli Pasta

In a large deep pan, brown the garlic in olive oil. Add 3 cups of water and 3 bouillon cubes. Simmer water with garlic for 10 minutes.

Stir In the broccoli florets and simmer for another 10 minutes until half of the water is evaporated. Cut the stems off of the broccoli.

Add the cooked fettuccini, 2 egg yolks, 2 tablespoons butter, ½ cup grated parmesan cheese.

Salt and pepper to taste. Mix and serve.

Other dishes to try

• MAFALDE LEMON RICOTTA PARMESAN PASTA
• GOAT CHEESE PESTO PASTA WITH SHRIMP AND PROSCIUTTO
• PASTA PUTTANESCA

Garlic Broccoli Pasta

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• Author: maxinedubois
• Total Time: 30 minutes
• Yield: 4 servings 1x

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Description

This Garlic Broccoli Pasta is made with garlic, chicken bouillon, broccoli, eggs, fettuccini, and parmesan. 

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Ingredients

Scale 1x2x3x

• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 3 cups chicken bouillon
• 1 bunch broccoli, cut up into florets
• 2 tablespoons butter
• 2 egg yolks
• 1 pound fettuccini, cooked
• ½ cup grated parmesan cheese (or however much you want)

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Instructions

1. In a large deep pan, brown the garlic in olive oil. Add 3 cups of water and 3 bouillon cubes. Simmer water with garlic for 10 minutes.
2. Add the broccoli florets and simmer for another 10 minutes until half of the water is evaporated. Cut the stems off of the broccoli.
3. Add the cooked fettuccini, 2 egg yolks, 2 tablespoons butter, ½ cup grated parmesan cheese.
4. Salt and pepper to taste. Mix and serve.

Notes

• Make sure about half of the water evaporated by the time you add the pasta.
• Make sure the pasta is still hot when you add the butter and eggs.

• Prep Time: 5 minutes
• Cook Time: 25 minutes
• Category: Dinner
• Method: Cooking
• Cuisine: Italian

Nutrition

• Serving Size: 1
• Calories: 374.8
• Sugar: 6.9 g
• Sodium: 2,730.7 mg
• Fat: 7.9 g
• Saturated Fat: 4.0 g
• Carbohydrates: 58.5 g
• Fiber: 2.0 g
• Protein: 17.3 g
• Cholesterol: 18.1 mg