Fettucine Broccoli Alfredo with Tomato Salad


  1. Chop the broccoli into small florets, finely chop the stalk and set aside. Lightly steam or microwave the broccoli florets until just tender.
  2. Crush the garlic and finely chop the onion. Heat the oil and butter in a large, heavy-based saucepan, on medium heat. Add the onion and chopped broccoli stalk and cook over medium heat for 5 minutes or until softened.
  3. Add the garlic and flour and cook for a further 1 minute, stirring. Remove from heat and gradually stir in the cream and milk.
  4. Return to the heat and cook over a medium heat, stirring for 3-4 minutes or until the sauce bubbles and thickens. Season with salt and black pepper. Set aside.
  5. Cook the fettuccine in a large saucepan of salted boiling water for 10-12 minutes or until just tender. Drain (reserving a ½-1 cup of cooking water for thinning the sauce, if necessary) and return to saucepan to keep warm.
  6. Fold broccoli florets, grated cheese and cooked fettuccine into the sauce.
  7. Serve in warm bowls sprinkled with extra cheese and top with cracked black pepper.
  8. For the salad, chop the tomatoes and drizzle with oil and balsamic vinegar.

TIP: Garnish fettuccine with baby basil leaves.