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Pasta Con Broccoli

Pasta Con Broccoli

"This is a fresh pasta dish, best served immediately after cooking."
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servings 749 cals
Serving size has been adjusted!
Original recipe yields 2 servings


  • 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

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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{{model.addEditText}} Print
  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.

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Read all reviews 112
  1. 156 Ratings

Most helpful positive review

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 wh...

Most helpful critical review

This recipe was just alright. I used half and half instead of cream so that may have had something to do with it. I thought it was just kind of bland. Next time i'll use more spices.

Most helpful
Most positive
Least positive

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 wh...

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...

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 t...

This turned out really good, but I did make a few changes. I didn't add the mushrooms (personal preference), used fat-free half and half instead of cream, used more tomato sauce (i usually do t...

This recipe was good and easy to prepare -It was pretty rich- I used regular half and half and some whipped cream - I would try some fat free half and half next time.

I have to agree with the other readers and sauteed up some mushroom, garlic, and onion. This really did help aid in the flavor process of the dish. I boiled brocolli and green Italian squash. ...

Excellent recipe. I made a couple minor changes. I used penne instead of fettucine noodles. Before adding the garlic and mushrooms to the sauce, I sauteed them in butter. I know this adds calori...

Great starting point. Here's how I personalized it. Steam one peeled and sliced carrot and one head of brocolli florets for about 3 - 4 minutes in the microwave. Saute garlic and a pound of s...

I made this recipe following some of the review suggestions. I did use the Fat Free 1/2 and 1/2 and doubled the tomato sauce. I also added chicken. It was really good!

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