Creamy Broccoli Pasta
A comforting and easy dish with a creamy sauce and tender broccoli, perfect for busy weeknights.
Ingredients
Main Ingredients
- 12 oz pasta (e.g., penne or fettuccine)
- 2 cups broccoli florets
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 2 tablespoons olive oil
- 3 cloves garlic, minced
Seasoning
- Salt and pepper to taste
- Red pepper flakes (optional, for heat)
Instructions
Cooking the Pasta and Broccoli
- Cook the pasta according to package instructions in a large pot of salted boiling water. In the last 3 minutes of cooking, add the broccoli florets. Drain the pasta and broccoli, reserving some pasta water.
Making the Sauce
- In the same pot, heat olive oil over medium heat. Add minced garlic and sauté for about 1 minute, until fragrant.
- Pour in the heavy cream, stirring to combine. Let it simmer for a couple of minutes.
- Stir in the grated Parmesan cheese until melted and creamy. If it’s too thick, add a little reserved pasta water to reach your desired consistency.
Combining Ingredients
- Add the drained pasta and broccoli to the sauce. Toss to coat evenly.
- Season with salt, pepper, and red pepper flakes (if using). Serve warm.
Notes
Store leftovers in an airtight container for up to 3 days in the fridge or freeze for up to a month. Reheat in the microwave or on the stove, adding a splash of water or cream to restore texture.