HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconThree Cheese Tagliatelle Alfredo
Three-Cheese Tagliatelle Alfredo

Three-Cheese Tagliatelle Alfredo

with Broccoli and Tuscan Herbs

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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.


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

Total Time25 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

8 ounce

Broccoli Florets

2 unit


2 clove


6 ounce


(ContainsWheat, Eggs)

1 tablespoon

Tuscan Heat Spice

4 tablespoon

Cream Cheese


4 ounce



½ cup

Italian Cheese Blend


¼ cup

Parmesan Cheese


Not included in your delivery

2 teaspoon

Olive Oil

2 tablespoon



Kosher Salt


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ 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.
Utensilsarrow down iconarrow down icon
Large Pot
Large Pan
Instructionsarrow up iconarrow up icon
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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.


Divide pasta between plates or bowls. Sprinkle with scallion greens and remaining Parmesan and serve.