Alfredo is impossible to resist, for appetites big and small. Toss veggies into a classic creamy sauce, with a final squeeze of lemon to keep it light and bright.
What You Get
Brown rice fettuccine pasta
Grated Parmesan cheese
What You'll Need
Salt and freshly ground pepper
Chile flakes (optional)
Cut the mushrooms into bite-sized rounds. Cut the broccoli into florets, and cut the stems into bite-size pieces. Pick the parsley, toss the stems, and roughly chop the leaves. Cut the lemon in half for squeezing.
In a large sauté pan over medium-high heat, warm 2 tablespoon olive oil. Add the mushrooms and sauté until they begin to brown and release their liquid, about 8 minutes. Transfer to a plate. Return the pan to medium heat and add the cream. Bring it to a simmer and cook until reduced by half, 5 minutes. Remove the pan from the heat.
Meanwhile, bring a pot of salted water to boil. Add the broccoli to the boiling water and blanch until bright green and tender, 2 to 4 minutes. Using a slotted spoon, transfer the broccoli to the pan with the cream, along with the mushrooms, and stir to combine.
Add the pasta to the boiling water and cook until al dente, 7-10 minutes or according to package instructions. Drain the pasta, reserving ¼ cup of the pasta water. Add the pasta and reserved pasta water to the pan with the cream, along with ⅔ cup of the grated cheese, and ¼ cup of water. Return the pan to low heat and stir until the sauce thickens, 2 minutes. Fold in the chopped parsley last.
Heap the pasta into bowls or plates. Add a squeeze of lemon and drizzle lightly with olive oil. Sprinkle with the remaining cheese and chile flakes, if you want a little heat. Grind with pepper and serve warm.