Broccoli Alfredo

Name: Broccoli Alfredo
Yield: 4 Servings
Ingredients: 4 cups broccoli, cooked; 4 cups whole wheat pasta, cooked; 2 1/8 cups low-fat milk, divided (1/8 cup or 2 tablespoons is used later in the recipe); 1 teaspoon dried basil; 1/2 teaspoon garlic powder; 1 cup reduced-fat Parmesan cheese; 2 tablespoons cornstarch; black pepper (to taste, optional)

Source: Simple Healthy Recipes Oklahoma Nutrition Information and Education ONIE Project

Published by the USDA MyPlate Kitchen library. Read from an archived copy of the source page captured 2025-12-31.

This dish features whole wheat pasta and reduced fat Parmesan cheese.

Makes

4 Servings

Ingredients

4 cups broccoli, cooked
4 cups whole wheat pasta, cooked
2 1/8 cups low-fat milk, divided (1/8 cup or 2 tablespoons is used later in the recipe)
1 teaspoon dried basil
1/2 teaspoon garlic powder
1 cup reduced-fat Parmesan cheese
2 tablespoons cornstarch
black pepper (to taste, optional)

Directions

Wash hands with soap and water.
Placed cooked broccoli and pasta in a bowl.
Heat milk over medium heat and then add basil and garlic powder. When hot, add Parmesan cheese.
Mix cornstarch with 2 or 3 tablespoons of milk and add to hot mixture. Heat until thickened.
Pour mixture over pasta and broccoli. Serve.

Notes

Learn more about: Broccoli Herbs

Quoted for reference only, exactly as the source printed it, so check product labels yourself before relying on any of it. The methodology page covers the guarantee, and how a contributor can have their text removed on request.