91% would make again
Lighter Fettuccine Alfredo
June 10, 2019

Recipe by halfbakedharvest.com
Ingredients
for 6 servings
- 2 small heads broccoli, cut into florets
- ¼ cup olive oil (60 mL)
- ½ teaspoon cayenne pepper
- ½ teaspoon garlic powder
- salt, to taste
- pepper, to taste
- 1 lb fettuccine (455 g)
- 1 cup hummus (240 g)
- 1 lemon lemon zest
- 1 lemon lemon juice
- 2 tablespoons butter
- ¾ cup grated parmesan cheese (80 g)
- ¼ cup basil (10 g), chopped, plus more for serving
- ¼ cup parsley (10 g), chopped, plus more for serving
- 1 pinch red pepper flakes
Nutrition Info
- Calories 584
- Fat 23g
- Carbs 78g
- Fiber 11g
- Sugar 5g
- Protein 21g
Estimated values based on one serving size.
Preparation
- Preheat oven to 450ºF (230˚C).
- Place the broccoli florets on a parchment paper-lined baking sheet and drizzle with olive, cayenne, garlic powder, salt, and black pepper, and stir to combine.
- Bake for 15 to 20 minutes, tossing halfway through, until lightly charred.
- Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until al dente. Before draining through a colander, reserve 1 cup (240 ml) of the pasta water.
- Return the pasta to the pot.
- Add the hummus, ½ cup (120 ml) of the pasta cooking water, lemon zest, lemon juice, butter, and Parmesan and toss until a creamy sauce forms. Thin the sauce with more pasta cooking water, a little at a time, as needed.
- Add the basil, parsley, red pepper flakes, and remaining reserved water.
- Add the broccoli to the pasta, and toss gently with salt, and pepper. Serve immediately with extra Parmesan, basil and parsley on top.
- Enjoy!

Recipe by halfbakedharvest.com