Creamy Garlic Fettuccine with Broccoli & Lemon Parmesan

Rich, creamy fettuccine tossed with tender broccoli, freshly grated Parmesan, and a bright touch of lemon. Seven Barrels Garlic Extra Virgin Olive Oil brings delicious savory flavor to this simple pasta dish, creating a comforting, restaurant-worthy meal that's surprisingly easy to make at home.

Seven Barrels product:

• Garlic Extra Virgin Olive Oil

Makes: 4 servings
Prep: 10 minutes
Cook: 20 minutes

Ingredients

• 12 ounces fettuccine pasta

• 1 pound fresh broccoli, cut into bite-sized florets

• 3 tablespoons Seven Barrels Garlic Extra Virgin Olive Oil, divided

• ¾ cup heavy cream

• ¾ cup freshly grated Parmesan cheese, plus additional for serving

• 1 lemon, zested

• 1½ tablespoons fresh lemon juice

• ½ teaspoon sea salt, plus more for pasta water

• ½ teaspoon freshly ground black pepper

• ¼ teaspoon crushed red pepper flakes (optional)

• 1 cup reserved pasta cooking water, as needed

• 2 tablespoons fresh parsley, chopped, for garnish

Directions

1. Cook the pasta. Bring a large pot of generously salted water to a boil. Add the fettuccine and cook according to package directions until just shy of al dente.

2. Add the broccoli. During the final 3 minutes of pasta cooking, add the broccoli florets directly to the boiling water. Cook until bright green and tender-crisp. Before draining, reserve 1 cup of pasta water. Drain the pasta and broccoli together.

3. Prepare the garlic cream sauce. In a large skillet over medium-low heat, warm 2 tablespoons of Seven Barrels Garlic EVOO. Add the heavy cream and stir gently for approximately 2 minutes, allowing it to warm without boiling vigorously.

4. Combine the pasta and broccoli. Add the drained fettuccine and broccoli to the skillet. Toss gently to coat with the warm garlic cream sauce.

5. Add the Parmesan. Reduce the heat to low or remove the skillet from the heat. Gradually add the freshly grated Parmesan, tossing continuously until melted and creamy. Add reserved pasta water a few tablespoons at a time until the sauce reaches a smooth, silky consistency.

6. Brighten with lemon. Stir in the fresh lemon zest and lemon juice. Season with sea salt, freshly ground black pepper, and crushed red pepper flakes if desired.

7. Finish with Garlic EVOO. Remove the skillet from the heat and drizzle the remaining tablespoon of Seven Barrels Garlic Extra Virgin Olive Oil over the pasta. Toss gently to distribute its rich, savory flavor throughout the dish.

8. Garnish and serve. Divide the fettuccine among four warm pasta bowls. Finish with additional freshly grated Parmesan, chopped parsley, and freshly ground black pepper.

9. Enjoy immediately. Serve while warm and creamy, with extra Parmesan and a light drizzle of Seven Barrels Garlic EVOO if desired.

Serving Suggestion

Pair this creamy pasta with a crisp green salad or warm artisan bread. For an elegant presentation, add a little extra lemon zest and freshly shaved Parmesan just before serving.

Seven Barrels Tip: The secret to this recipe is the finishing drizzle of Garlic EVOO. Adding it just before serving brings an extra layer of fresh garlic flavor that complements the creamy Parmesan sauce and bright lemon beautifully.