Three-Cheese Tagliatelle Alfredo

Name: Three-Cheese Tagliatelle Alfredo with Broccoli and Tuscan Herbs
Total time: 25 min
Yield: 2
Cuisine: Italian
Ingredients: 8 ounce Broccoli Florets; 2 unit Scallions; 2 clove Garlic; 6 ounce Tagliatelle; 1 tablespoon Tuscan Heat Spice; 4 tablespoon Cream Cheese; 4 ounce Yogurt; ½ cup Italian Cheese Blend; ¼ cup Parmesan Cheese; 2 teaspoon Olive Oil; 2 tablespoon Butter; Salt; Pepper

with Broccoli and Tuscan Herbs

Recipe Development TeamPublished on August 10, 2018

3.6

(2.1K customers rated)

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Calling all dairy heads! This pasta has a triple dose of cheese to make it ultra-rich and velvety. Although we couldn’t go over-the-top without bringing in a wholesome veg like broccoli for balance. When you combine that creamy flavor, green goodness, and tender, twirl-able noodles, you’ve got a recipe for pasta-night success.

Tags:

Spicy

Allergens:

Wheat

•Eggs

•Milk

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time25 minutes

Prep Time

DifficultyEasy

Ingredients

serving amount

8 ounce

Broccoli Florets

2 unit

Scallions

2 clove

Garlic

6 ounce

Tagliatelle

(Contains: Wheat, Eggs)

1 tablespoon

Tuscan Heat Spice

4 tablespoon

Cream Cheese

(Contains: Milk)

4 ounce

Yogurt

(Contains: Milk)

½ cup

Italian Cheese Blend

(Contains: Milk)

¼ cup

Parmesan Cheese

(Contains: Milk)

Not included in your delivery

2 teaspoon

Olive Oil

2 tablespoon

Butter

(Contains: Milk)

Salt

Pepper

Nutrition Values

/ per serving

Energy (kJ)3305 kJ

Calories790 kcal

Fat50 g

Saturated Fat23 g

Carbohydrate80 g

Sugar10 g

Dietary Fiber7 g

Protein34 g

Cholesterol105 mg

Sodium600 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Large Pot

•Strainer

•Large Pan

Instructions

Wash and dry all produce. Bring a large pot of salted water to a boil. Cut any large broccoli florets into bite-size pieces. Trim, then thinly slice scallions, separating greens and whites. Mince garlic.

Once water boils, add tagliatelle to pot. Cook 6 minutes, then add broccoli. Continue to cook until noodles are al dente and broccoli is just barely tender, about 2 minutes. Scoop out and reserve 1 cup cooking water, then drain.

Return empty pot to stove over medium heat. Add a large drizzle of olive oil, then stir in scallion whites, garlic, and Tuscan heat spice. Cook until fragrant, about 30 seconds, then pour in ¾ cup reserved cooking water. Add cream cheese, stirring until well combined. Remove pot from heat and set aside for 1 minute to cool.

Once mixture in pot has cooled slightly, add yogurt, Italian cheese, half the Parmesan, 2 TBSP butter, and a few pinches of salt and pepper and stir until smooth.

Add tagliatelle and broccoli to pot with sauce and stir until well combined. If sauce seems thick, add more of the reserved cooking water until everything is covered in a loose but creamy coating. Season with salt and pepper.