Pasta Con Broccoli

Pasta Con Broccoli

Phyllis Zeleny 0

"This is a fresh pasta dish, best served immediately after cooking."

Ingredients {{adjustedServings}} servings 749 cals

Serving size has been adjusted!

Original recipe yields 2 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 749 kcal
  • 37%
  • Fat:
  • 58.4 g
  • 90%
  • Carbs:
  • 47.1g
  • 15%
  • Protein:
  • 13.1 g
  • 26%
  • Cholesterol:
  • 198 mg
  • 66%
  • Sodium:
  • 288 mg
  • 12%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.


  1. Cook fettuccini in a large pot of boiling salted water until "almost" done. Drain, and return noodles to pot.
  2. Stir cream, butter or margarine, tomato sauce, garlic, and broccoli into the noodles. Simmer until noodles are done. Stir in sliced mushrooms, and remove from heat. Sprinkle with Parmesan cheese, and season with salt and pepper to taste.
Tips & Tricks
How to Make Pasta Primavera

See how to make a delicious spring pasta loaded with fresh vegetables.

Cheesy Broccoli Puffs with Sriracha Sauce

Bring your holiday party to life with delicious bite-size appetizers.

Rate recipe

Your rating


Reviews 111

  1. 153 Ratings


I've made this so many times since my original review I decided to up date. I have been making it a bit differently now too. I usually use bow tie or whole wheat penne pasta. I boil it, and when it's about half/1/4 done I add the broccoli. In a seperate sauce pan (while the water and pasta boil) I sautee about 1-2 tsp jarred garlic in butter until it starts to smell sweet. I then add mushrooms(about 8 oz)and sautee them with a about 1 TBS of white wine. I then add the cream (lately though I've been using fat free half and half and if needed thicken it with a bit of corn starch) and some basil. I then add the tomato sauce (one small can) and freshly ground pepper and salt. I let the sauce simmer covered until the pasta and broccoli are done, then add the sauce to the drained pasta and broccoli. It is a bit more work, but I like having the sautee'd mushrooms and letting the flavors meld together in the sauce. I serve it topped with parm cheese.


I just attended a cooking class taught by the owner of a local Italian restaurant who made this exact same dish - excellent! I used more tomato sauce and more parmesan to thicken the sauce like the chef did. (Add parmesan gradually to prevent clumping). He also used tubular pasta. I would like to find a way to make this lower in fat. Update: After making this several times, here are the changes I recommend: 1) double the recipe 2) add an entire small can of tomato sauce 3) add sliced red peppers - gives it a "restaurant style" appearance. 4) use penne pasta (tubes) 5) to make lower in fat, use half-and-half w/ a little cornstarch.


i made this recipe to the TEE, and it came out just fine, i didnt add or exclude anything. people, stop adding or taking things out then giving it a bad rating thats your own fault for trying to make it your own, dont diss the recipe, you should second quess your cooking skills, real talk!!