Creamy Broccoli Pasta
Creamy Broccoli Pasta is a quick and easy family favorite that combines sautéed broccoli and mini shells in a rich parmesan cheese sauce.
Equipment
- large pot
- large skillet
Ingredients
- 12 ounces mini shells or any small shaped pasta
- 1 head broccoli cut into small florets
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 1 medium onion chopped
- 3 cloves garlic minced
- 1 teaspoon Italian seasoning
- ¼ teaspoon red pepper flakes
- salt and pepper to taste
- 1 cup heavy cream
- 1 cup Parmesan cheese freshly grated
Instructions
- Bring a large pot of salted water to a boil and cook the pasta according to package instructions. Reserve 1 cup of pasta water.
- In a large skillet add the olive oil and butter over medium heat. Once the butter has melted add the onion and cook for 3 minutes until softened. Add the garlic and cook for 30 seconds until aromatic.
- Add the broccoli florets to the skillet, along with the Italian seasoning, red pepper flakes, and salt and pepper. Stir and cook for about 5 minutes until the broccoli softens.
- Add the heavy cream and ½ cup of the reserved pasta water to the skillet. Bring to a boil then simmer for another 5 minutes until sauce thickens. Add the Parmesan cheese and cooked shells. Toss everything together. Cook for another minute.
- Garnish with additional Parmesan cheese and serve.
Notes
Salt your pasta water. Cook to al dente. Don’t burn the garlic. Creamy broccoli pasta leftovers will keep in the fridge for up to 5 days in an airtight container.
Nutrition
Serving: 1servingCalories: 744kcalCarbohydrates: 64gProtein: 27gFat: 50gSaturated Fat: 22gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 0.2gCholesterol: 99mgSodium: 692mgPotassium: 619mgFiber: 5gSugar: 6gVitamin A: 2238IUVitamin C: 139mgCalcium: 427mgIron: 2mg
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