In My Kitchen: Broccoli and White Wine Alfredo

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.

You’ll need:

  • 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


  1. Bring a large pot of salted water to a boil over high heat. Cook pasta until slightly underdone.
  2. Add chopped broccoli florets and cook for 4 minutes more, until broccoli is tender and pasta is al dente.
  3. Strain the pasta and broccoli in a colander, and set aside.
  4. Melt butter in Dutch oven. Add in garlic and stir continuously for 10 seconds.
  5. Add the heavy cream, salt, pepper and nutmeg. Cook until sauce starts to bubble slightly, stirring often.
  6. Once the sauce is bubbling and begins to reduce, add in Parmesan cheese and white wine. Stir until sauce thickens.
  7. Add in cooked pasta and broccoli. Heat together until fully combined.
  8. Plate. Serve with additional freshly grated Parmesan, if desired.

Source: Adapted from a recipe by Tasty

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