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CuisineEuropeanItalianBudgetDairyGlutenPastaHigh-FiberLow-SugarHigh-ProteinUnder 1 HourUnder 45 MinutesStove TopWeeknightBakingLunchDinnerVegetarianHealthyComfort Food

Lighter Fettuccine Alfredo

A healthier version of the classic pasta dish made with a creamy sauce that's lightened up with hummus instead of cream.

91% would make again
Total Time

45 minutes

45 min

Prep Time

15 minutes

15 min

Cook Time

30 minutes

30 min

Lighter Fettuccine Alfredo

Recipe by halfbakedharvest.com

Total Time

45 minutes

45 min

Prep Time

15 minutes

15 min

Cook Time

30 minutes

30 min

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
  • kosher salt, to taste
  • freshly ground black pepper, to taste
  • 1 lb dried fettuccine pasta (455 g)
  • 1 cup hummus (240 g)
  • 1 lemon, zested
  • 1 lemon, juiced
  • 2 tablespoons unsalted butter
  • ¾ cup grated parmesan cheese (80 g)
  • ¼ cup chopped fresh basil (10 g), plus more for serving
  • ¼ cup finely chopped fresh parsley (10 g), plus more for serving
  • 1 pinch red pepper flakes

Nutrition Info

  • Calories 508
  • Fat 16g
  • Carbs 75g
  • Fiber 9g
  • Sugar 4g
  • Protein 19g

Estimated values based on one serving size.

Preparation

  1. Preheat the oven to 450ºF (230˚C). Line a baking sheet with parchment paper.
  2. Spread the broccoli florets on the prepared baking sheet and drizzle with the olive oil, then season with the cayenne, garlic powder, salt, and black pepper and toss to combine.
  3. Roast the broccoli for 15-20 minutes, tossing halfway through, until lightly charred.
  4. 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 cooking water. Return the pasta to the pot.
  5. Add the hummus, ½ cup (120 ml) of the pasta cooking water, lemon zest, lemon juice, butter, and Parmesan to the pasta 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.
  6. Add the broccoli to the pasta and toss gently to incorporate, then season with more salt and pepper. Serve immediately with more Parmesan, basil, and parsley on top.
  7. Enjoy!
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Lighter Fettuccine Alfredo

Recipe by halfbakedharvest.com