How on earth do you make an alfredo healthy(er) you ask? Well, that’s an easy task. Take out the cream and heavy butter addition and substitute it with hummus! This is a delicious way to eat this fan favorite without the guilt. Not that we should ever feel guilt enjoying what we love if it’s in moderation… just sayin’.

Recipe by: The Culinary Nest

MAKES

4 to 6 servings

Prep Time: 10 minutes

Total Time: 30 minutes

INGREDIENTS

2 small heads of broccoli, cut into florets

1/4 cup extra virgin olive oil

1/2 teaspoon cayenne

2 garlic cloves, minced

2 sprigs thyme, leaves removed

Salt and pepper

1 pound fettuccine

1 1/2 cups plain hummus

1 lemon, zested and juiced

3 tablespoons unsalted butter

3/4 cup parmesan reggiano, freshly grated

Large handful cup of chopped fresh basil and parsley

Crushed red pepper, to taste

METHOD

• Preheat the oven to 375˚F. Line a baking sheet with foil and cover with the broccoli florets in an even layer. Drizzle the olive oil over the florets until coated evenly and sprinkle with the cayenne pepper, minced garlic, thyme leaves and a nice pinch of salt and pepper. Roast for 15-20 minutes, tossing once half way through, until broccoli is just tender to a fork and browning on the tips.

• While the broccoli is roasted, prepare your fettuccine noodles according to the packaging instructions until al dente. Reserve 1 cup of the pasta water and then drain the pasta. Return the fettuccine to the pot and add the hummus, about 1/4 cup of the pasta water, lemon zest and juice, butter, and parmesan cheese. Stir together until a creamy sauce begins to form. Add more pasta water if needed to create a really creamy texture. Now add the basil, parsley, parmesan cheese, and roasted broccoli to the pasta and toss together. Taste for seasoning and add salt and crushed red pepper, if desired.

• To serve, plate the fettuccine and top with addition basil, parsley, parmesan and a lemon wedge.