White wine is my favorite pasta ingredient. From a splash to 1/2 cup, white wine makes any recipe better.
I always cook with white wine when I’m making a broccoli dish. The broccoli florets soak up the white wine, imparting a bittersweet flavor. Throw this boozy broccoli in with a traditional Alfredo and you have a delicious, filling entree.
- 1/2 cup dry white wine
- 16 oz penne pasta
- 4 cups broccoli florets
- 1/2 cup butter
- 6 cloves garlic, minced
- 2 cups heavy cream
- 2 teaspoons salt
- 1/4 teaspoon nutmeg
- 1/2 teaspoon black pepper
- 3 cups grated Parmesan cheese
- Bring a large pot of salted water to a boil over high heat. Cook pasta until slightly underdone.
- Add chopped broccoli florets and cook for 4 minutes more, until broccoli is tender and pasta is al dente.
- Strain the pasta and broccoli in a colander, and set aside.
- Melt butter in Dutch oven. Add in garlic and stir continuously for 10 seconds.
- Add the heavy cream, salt, pepper and nutmeg. Cook until sauce starts to bubble slightly, stirring often.
- Once the sauce is bubbling and begins to reduce, add in Parmesan cheese and white wine. Stir until sauce thickens.
- Add in cooked pasta and broccoli. Heat together until fully combined.
- Plate. Serve with additional freshly grated Parmesan, if desired.
Source: Adapted from a recipe by Tasty