Continuing the meal prep for the week, I am planning a simple and budget friendly lunch of fettuccine alfredo with spinach and broccoli. It took about 30 minutes to prep and I weighed out each of the bowls to be approximately 12 ounces. Calorie wise, MyFitnessPal registers this as 403 calories per serving which can easly be lightened up by using a lighter alfredo sauce. Cost wise, all the ingredients were around $6 total.
Fettuccine alfredo has always been a favorite of mine and I need something I look forward to eating each day and that I can never grow tired of. If do want to switch it up, I can easily throw in some shrimp or grilled chicken strips to spice it up.
One Pot Fettuccine Alfredo
What you need:
- 1 box fettuccine (12 oz)
- 1 jar alfredo sauce (I used Barilla 14.5oz)
- 2 cups spinach leaves (you can chop if you like)
- 3 cups chopped broccoli (I used the frozen steam in the bag and cooked it in the microwave while the pasta boiled)
- 1 cup shredded mozzarella cheese
- 2 TBSP pepper (I love pepper)
- 1 TBSP Salt
- 2 TBSP garlic powder
- 2 TBSP onion powder
- 2 cups vegetable broth
- 4 quarts water
What to do
- Bring 4 quarts of water with 2 cups of vegetable broth to a boil. If you want it to be extra flavorful, use all vegetable broth. I only had 2 cups left.
- Cook frozen broccoli in microwave while waiting for the water to boil.
- Once boiling, add in the pasta and let it boil for approximately 6 minutes.
- Add in the spinach and let it boil with the pasta for another 6 minutes.
- Drain, do not rinse
- Return the pasta and spinach mixture to the pot (not over heat) and add in the cooked broccoli, alfredo sauce, cheese, and seasonings. Stir.
- The heat from the pasta will warm the sauce and melt the cheese.
Makes approximately 7 – 12 ounce servings.