Creamy Broccoli Pasta (Print Version)
# Ingredients:
→ Main Ingredients
01 -
8 oz (225g) pasta (penne, fettuccine, spaghetti, or any pasta of your choice)
02 -
1 medium head of broccoli, cut into florets
03 -
2 tablespoons unsalted butter
04 -
2 cloves garlic, minced
05 -
1 cup heavy cream
06 -
½ cup grated Parmesan cheese
07 -
1 tablespoon olive oil
08 -
1 teaspoon lemon juice (optional, for added freshness)
09 -
Salt and pepper to taste
10 -
1 tablespoon chopped fresh parsley (for garnish)
11 -
1 teaspoon red pepper flakes (optional, for a bit of heat)
# Instructions:
01 -
Bring a large pot of salted water to boil. Cook pasta according to package directions. Reserve 1 cup of pasta water before draining.
02 -
While pasta cooks, steam or blanch broccoli florets for 2-3 minutes until bright green and slightly tender. Drain and set aside.
03 -
In a large skillet, heat olive oil and butter over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant.
04 -
Pour in heavy cream and bring to a simmer. Cook for 3-4 minutes until slightly thickened. Stir in Parmesan cheese until melted and smooth. Season with salt and pepper.
05 -
Add cooked pasta and broccoli to the sauce. Toss gently to coat everything evenly. Add pasta water if needed to thin the sauce.
06 -
Add lemon juice and red pepper flakes if using. Adjust seasoning to taste.
07 -
Divide into serving bowls and garnish with fresh parsley.
# Notes:
01 -
For added protein, add grilled chicken, shrimp, or white beans.
02 -
Short pasta shapes like penne or fusilli hold the creamy sauce well.
03 -
For a lighter version, substitute half the cream with reserved pasta water.
04 -
This dish is best served immediately while the sauce is creamy.