Three-Cheese Tagliatelle Alfredo

🥘 Ingredients

• Broccoli florets
  1 lb
• Butter (divided, half here)
  4 tbsp
• Cream Cheese
  1/2 c
• Garlic
  4 clove
• Italian Cheese Blend
  1 c
• Olive Oil
  4 tsp
• Parmesan cheese
  ½ cup
• Scallions
  4 unit
• Tagliatelle
  12 oz
• Tuscan Heat Spice
  2 tbsp
• Yogurt
  8 oz
• pepper
• salt

🍳 Cookware

• large
• strainer

1. 

   1

   Wash and dry all produce. Bring a large pot of salted salt water to a boil. Cut any Broccoli florets into bite-sized pieces. Trim, then thinly slice Scallions , separating greens and whites. Mince Garlic .

   salt, Broccoli florets: 1 lb, Scallions: 4 unit, Garlic: 4 clove
2. 

   2

   Once water is boiling, add Tagliatelle to pot. Cook ⏱️ 6 minutes , then add broccoli. Continue to cook until noodles are al dente and broccoli is just barely tender, about ⏱️ 2 minutes more. Scoop out and reserve 1 cup cooking water, then drain in strainer .

   Tagliatelle: 12 oz
3. 

   3

   Return empty pot to stove over medium heat. Add a large drizzle of Olive Oil and stir in scallion whites, garlic, and Tuscan Heat Spice . Cook until fragrant, about ⏱️ 30 seconds , then pour in ¾ cup reserved cooking water. Add Cream Cheese , stirring until well combined. Remove pot from heat and let cool ⏱️ 1 minute .

   Olive Oil: 4 tsp, Tuscan Heat Spice: 2 tbsp, Cream Cheese: 1/2 c
4. 

   4

   Once mixture has cooled slightly, add Yogurt , Italian Cheese Blend , half the Parmesan cheese , Butter , and a few pinches of salt and pepper and stir until smooth.

   Yogurt: 8 oz, Italian Cheese Blend: 1 c, Parmesan cheese: ½ cup, Butter: 4 tbsp (divided, half here), salt, pepper
5. 

   5

   Add tagliatelle and broccoli to the pot and stir until well combined. If the sauce seems thick, add more reserved cooking water until everything is coated in a loose but creamy sauce. Season with salt and pepper.
6. 

   6

   Divide pasta between plates or bowls. Sprinkle with scallion greens and the remaining Parmesan cheese before serving.