You didn’t think I was going to teach you how to make easy Alfredo sauce, and then not give you a recipe or two to slather it on, did you?
This pasta dish is just the first thing I slathered it on. I bathed fresh pasta (I get these fun bi-color ziti shapes from my local CSA) in the Alfredo sauce and added steamed broccoli to the mix. (I actually added the broccoli right to the pasta pot while it was finishing up the last few minutes of boiling-no extra dishes to wash!) A hit of fresh lemon zest just before serving makes this an easy, yet impressive weeknight meal.
I also smeared the alfredo sauce on a homemade pizza dough and piled so much cheese on top, that it didn’t melt in the middle. (Hint: that’s a LOT of cheese). I dipped breaded chicken fingers in this sauce, too. It’s my new go-to sauce because I always have the ingredients in my fridge!
In the case of fresh pasta, it takes about a half-pound to make two generous servings. Dried pasta takes a little less—I usually use 6 ounces. As always, you can double this recipe to serve more, but it serves two as written. In fact, I highly recommend doubling the Alfredo sauce part because you will find so many ways to use it throughout the week!
If you’re not a huge broccoli fan, you can substitute frozen asparagus spears (chopped), peas, green beans, or even edamame. You want to use something that cooks in just a few minutes in the boiling water with the pasta. I made an all-white version with cauliflower and TONS of red pepper flakes on top once, and loved it! Have fun with this one!