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Broccoli and Provolone Alfredo

pasta

Rich and Creamy

Broccoli and Provolone Alfredo is made with my two favorite ingredients, cheese and cream. It’s a simple recipe to mix together and shouldn’t take any longer than thirty minutes to make.


The cheese blend of parmesan and provolone gives it a sharper flavor than just using parmesan. Provolone originated in Southern Italian but is now widely produce throughout Italy and North America. It’s taste varies from the Provolone Piquant type which is aged four months and produces a very sharp tasting cheese to the Provolone Dolce type which consists of a milder sweeter taste.

I prefer the sharper tasting cheese for this dish because it produces a richer, creamier flavor when combined with the parmesan, broccoli and cheese. This Broccoli and Provolone Alfredo is full of calories so don’t make it as often as you would like.

Enjoy!

Broccoli and Provolone Alfredo

INGREDIENTS

  • 1 pound of linguini
  • 1 bunch of broccoli, cut into florets
  • 1 bunch of long green onions, chopped
  • 6 to 8 white button mushrooms, sliced
  • 2 or 3 cloves of garlic, chopped
  • 2 Tbls of butter
  • 1 Tbls of extra virgin olive oil
  • 2 cups of heavy whipping cream
  • 1/4 cup of fresh grated parmesan cheese
  • 3/4 cups of provolone cheese, shredded
  • 1/2 tsp of salt
  • 1/2 tsp of fresh ground black pepper
  • ¼ cup of flat leaf Italian parsley, chopped

    PREPARATION

  • In 6 quarts of boiling salted water, cook the linguini until al dente. Around 8 to 10 minutes
  • In a large frying pan sauté the broccoli, onions, mushrooms and garlic in the butter and olive oil until tender.
  • Add the whipping cream and heat through stirring constantly until the mixture thickens slightly.
  • Stir in the parmesan and provolone cheese and stir until cheese is melted.
  • Season with salt and pepper
  • Add the linguini to the sauce and mix thoroughly.
  • Plate and garnish with parsley.NOTE: Grilled or broiled shrimp or chicken can also be added to this dish.

    Serves 4 people.


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