Three-Cheese Tagliatelle Alfredo

🥘 Ingredients

• broccoli florets
  2 c
• butter
  2 tbsp
• cream cheese
  3 oz
• garlic
  2 cloves
• italian cheese blend
  ½ cup
• olive oil
  1 tbsp
• parmesan cheese
  ½ cup
• pepper
• salt
• scallions
  3 pieces
• tagliatelle
  8 oz
• tuscan heat spice
  1 tsp
• yogurt
  ½ cup

🍳 Cookware

• large pot
• strainer

1. 

   1

   Wash and dry all produce. Bring a large pot of salted water to a boil. Cut any large broccoli florets into bite-size pieces. Trim, then thinly slice scallions , separating greens and whites. Mince garlic .

   broccoli florets: 2 c, scallions: 3 pieces, garlic: 2 cloves
2. 

   2

   Once water boils, 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 . Scoop out and reserve 1 cup cooking water, then drain using a strainer .

   tagliatelle: 8 oz
3. 

   3

   Return empty pot to stove over medium heat. Add a large drizzle of olive oil , then 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 set aside for ⏱️ 1 minute to cool.

   olive oil: 1 tbsp, tuscan heat spice: 1 tsp, cream cheese: 3 oz
4. 

   4

   Once mixture in pot has cooled slightly, add yogurt , italian cheese blend , half the parmesan cheese , 2 TBSP butter , and a few pinches of salt and pepper , stirring until smooth.

   yogurt: ½ cup, italian cheese blend: ½ cup, parmesan cheese: ½ cup, butter: 2 tbsp, salt, pepper
5. 

   5

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

   6

   Divide pasta between plates or bowls. Sprinkle with scallion greens and remaining parmesan and serve.