Creamy Broccoli Alfredo Pasta Recipe With Fire-Roasted Corn (6 Ingredients, 20 Minutes) by Donna John
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My youngest daughter lives in California. We talk often during the week, and the conversation always ends up being about what we've cooked that week or plan to cook. My daughter is very creative in the kitchen and loves taking ingredients and seeing what happens. She told me recently about a broccoli alfredo she threw together, and it was immediately added to my dinner menu for the week. This creamy broccoli alfredo pasta recipe with fire-roasted corn is quick, easy, inexpensive and oh, so tasty.
This high-fiber, high-protein alfredo spaghetti recipe only requires six simple ingredients. Here is what you need to grab from your pantry and fridge: spaghetti noodles (or your favorite pasta), fresh broccoli, fire-roasted frozen corn (I used Trader Joe's roasted corn), butter, heavy cream and Parmesan cheese. If you can't find roasted or fire-roasted corn, use regular whole kernel corn or even canned Mexican corn. The recipe cooks up so fast because while the pasta and vegetables cook, you make the quick and easy alfredo sauce. My daughter added grape tomatoes, but since my husband is not a tomato fan, I left them out.
Not only is this creamy alfredo pasta recipe quick, easy and delicious, but it also has health benefits. Check out the health benefits of broccoli and the health benefits of corn. Broccoli is actually considered a superfood. According to Healthline, "Researchers at Penn State are saying it might just qualify to be a superfood. According to them, it has the potential ability to protect the gut lining, which, in turn, may help prevent disease."
This creamy vegetarian pasta with broccoli and corn is delicious for dinner with your favorite side dishes. I served mine with a fresh garden salad with apple cider vinaigrette. It's time to give my daughter a call and see what's on the menu for next week!
Cuisine: American / Italian
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 4
Ingredients
- 8 - 12 ounces spaghetti noodles
- 3 cups broccoli florets
- 1/2 cup fire-roasted frozen corn (or whole kernel corn or Mexican corn)
- 4 tablespoons butter
- 1/2 cup heavy cream
- 1/3 - 1/2 cup grated Parmesan cheese
Here's how to make it:
- Add the pasta and chopped broccoli to a large pot of salted water. Cook according to pasta package directions for al dente. (For a gluten-free dinner, use gluten-free pasta. You could use other types of pasta instead of spaghetti noodles.)
- During the last 2 minutes of cooking time, add the corn. Drain.
- While the pasta cooks, melt the butter in a large skillet. Add the heavy cream and cook, stirring, about 2 minutes. Add the Parmesan cheese and stir until melted. Season with salt and pepper. Turn the sauce to low if it is ready before the pasta or even turn the heat off completely. (You could add some fresh minced garlic to the butter before adding the heavy cream. For some spice, stir in crushed red pepper flakes.)
- Add the drained pasta, broccoli and corn to the skillet. (You could stir some cooked shredded chicken or shrimp into the pasta for a heartier meal.)
- Stir to combine.
- Serve with more grated Parmesan cheese, if desired. Store any leftovers in an airtight container in the fridge and reheat in the microwave. (I froze some of mine in freezer containers for a quick dinner later.)
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