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Broccoli Alfredo


  • 1 Head of Broccoli

  • 4 Tbsp Butter

  • 4 Tbsp all-Purpose Flour

  • 2 Cups Chicken Stock

  • 3/4 Cup Plain Greek Yogurt

  • 1/2 Cup Milk

  • 2 Tbsp Minced Garlic

  • 1.5 Cups Shredded Parmesan Cheese

  • 2 tsp fresh Italian Parsley

  • 1 Box Banza Linguine Pasta

  • Salt & Pepper to taste


  1. Bring a medium pot of salted water to boil, add Banza pasta and cook for 7-8 minutes.

  2. Preheat oven to 425f

  3. Chop broccoli head into bite-sized pieces

  4. Spray foil-lined tray with olive oil. Lay broccoli onto tray & spray broccoli. Season with salt and pepper

  5. Bake broccoli for 15-18 minutes

  6. In a medium sauce pan, over medium heat melt butter and add garlic. Cook until fragrant

  7. Add flour, stirring until bubbles form

  8. Add chicken stock and stir until combined

  9. Gradually add milk, Greek yogurt, and Parmesan cheese. Reduce heat to low and stir until combined

  10. Combine sauce, pasta, and broccoli. Sprinkle with parsley.

Nutrition information: 5 servings, 430 calories, 21g fat, 36g carbs, 30g protein


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