Nothing quite beats a delicious pasta dish. Recently our kid chefs in our Chef Classes made Pasta with Snow Sauce and Broccoli (also known as alfredo sauce). Students minced garlic, chopped broccoli and accurately measured all ingredients going into the sauce. When we started, there were so many proclamations of “I’m not eating BROCCOLI!”, but guess what? This recipe was so incredibly delicious that everyone cleaned their plates, broccoli and all! Here in Kids Kitchen, educating our students on nutrition is a top priority. With this recipe, we discussed the dairy food group, and then identified other food groups that were represented in our dish.
- 1/3 cup butter
- 6 oz block cream cheese
- 2 tsp garlic powder or 2 cloves, diced and mashed
- 2 cups milk OR 1 cup milk and 1 cup heavy cream
- 6-8 oz grated Parmesan cheese
- ¼ tsp black pepper
- 1 tsp dried parsley
- 2 cups broccoli florets (optional)
- ¾-1 lb pasta, fettuccine noodles or angel hair
- 1. Melt butter in a medium, non-stick saucepan over medium heat.
- 2. While butter is melting, boil water in a large stock pan for your noodles. Drop broccoli florets, if using, and blanch for about 3 minutes. Remove from boiling water and add noodles to cook. Cook according to the directions on the package.
- 2. Add cream cheese and garlic powder to the butter (if using fresh garlic, you’ll need to sauté it in first in a little bit of butter, then add remaining butter), stirring with wire whisk until smooth.
- 3. Add milk (and cream if using), a little at a time, whisking to smooth out lumps.
- 4. Stir in Parmesan, pepper, and parsley. Add broccoli florets back in.
- 5. Remove from heat when sauce reaches desired consistency. Sauce will thicken in about 6-8 minutes, thin with milk if cooked too long.
- 6.Toss with hot pasta to serve. Serves 6-.