Rotini Broccoli Alfredo


Ever wondered what to do with leftover half and half in your fridge? I had a whole pint sitting in the chiller, remnants from a soup that I had previouslymade. The carton had a recipe for alfredo on it, which I adapted by using parmesan and romano blend cheese and steamfresh broccoli.

This was a delicious and quick meal to throw together. It tastes like one spent a long time making the from-scratch alfredo sauce, when in reality it takes very little preparation. The recipe got rave reviews from everyone who tried it, including my husband, sister, and young nephews.

Rotini Broccoli Alfredo
Prep time
Cook time
Total time
Serves: 6
  • 16 oz. rotini pasta
  • ------------
  • 2 cups half and half
  • 1 stick butter
  • ½ teaspoon ground nutmeg
  • 2 cups parmesan & romano blend
  • ------------
  • 19 oz. bag steamfresh broccoli (6 cups cooked)
  1. Boil the rotini pasta in a large pot for 13 minutes, stirring occasionally. Drain in a colander. (Do not rinse).
  2. Meanwhile, place the half and half and butter in a medium saucepan. Heat over low heat until butter is melted, stirring occasionally. When butter has melted completely, stir in ground nutmeg and parmesan & romano blend until no lumps remain.
  3. Meanwhile, cook the frozen broccoli according to package directions. Drain.
  4. Return drained rotini to the previous large pot. Add the alfredo sauce, stirring well to coat. Toss in the cooked broccoli.
  5. Serve with freshly ground pepper.
Sauce will be runny at first but will thicken upon standing.


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  1. I have a daughter who is going to love this!  We would also love to have your share your post at our link party!  Debbie @

  2. Anonymous says:

    how many servings?

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