As a grad student one of the keys to successfully managing work and play is having discipline and managing your time while working from home. It can be quite easy to become distracted from coursework especially when working on it outside of an academic setting. In order to maintain a level of productivity, so I can venture out into the world with my friends who work in the professional world, I have maintained a one hour lunch policy for myself on Fridays when I tackle papers and difficult readings.
As I’m still learning how to maneuver through the murky waters of graduate school life, I have found, that the one hour lunch need not be comprised of a peanut butter & jelly sandwich, macaroni and cheese or an english muffin pizza (although I do indulge in those simple pleasures on a regular basis). So today with a very fresh Freshdirect delivery arriving at my doorstep stock full of green veggies to get me through my meatless Lent, I wanted to utilize the delicious ingredients that now filled my fridge. And yet I had (still have) to be back to work by 1pm! What to do? That’s where google comes in. I googled what I was craving and hooray! someone had created a simple and satisfying recipe that seemed to have taken my dilemma of time in mind when it was written.
Within 30 minutes I was enjoying this delicious Broccoli Fettucini Alfredo, watching last night’s Daily Show episode and writing this post.
I am definitely going to be incorporating this recipe into my lunch circulation more often, and I think some easy and quickly grilled chicken would be a perfect addition once meat is to become an element of my diet again.
Ingredients:
- 1 package (12 ounces) fettuccine
- 1 cup chopped fresh or frozen broccoli
- 3 tablespoons butter
- 1 tablespoon all-purpose flour
- 2/3 cup milk
- 1/4 cup grated Parmesan cheese
While I used the ingredients for this recipe I adjusted the prep a little to suit my tastes. Although I think the original recipe sounds great too, I threw the broccoli in with the fettuccini to cook simultaneously and give extra flavor to the pasta itself. Also it gave the broccoli a softer texture that allowed me to break it apart into much smaller pieces, as can be seen in the photo.
Here is the recipe that Taste of Home gives:
- Cook fettuccine according to package directions. Meanwhile, in a large saucepan, bring 1 in. of water and broccoli to a boil. Reduce heat; cover and simmer for 4-6 minutes or until crisp-tender. Drain.
- In a large saucepan, melt butter over medium heat. Stir in flour until smooth. Gradually whisk in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in Parmesan cheese and broccoli.
Hope you enjoy this quick and easy meal as much as me! Now back to paper writing…
The olive oil, with oregano, tomato juices and feta make pretty much a scandalously amazing medley in the mouth when you have a soft and crusty bread to dip.
