Description
This creamy broccoli pasta is a comforting Italian-American dish featuring tender pasta and fresh broccoli florets coated in a rich Parmesan cream sauce. It’s quick to prepare, making it perfect for a satisfying weeknight dinner that’s both hearty and flavorful.
Ingredients
Scale
Ingredients
- 12 oz pasta (penne, fettuccine, or your choice)
- 4 cups fresh broccoli florets
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- ¼ teaspoon red pepper flakes (optional)
- Salt and black pepper to taste
- Zest of 1 lemon (optional)
- Additional Parmesan and chopped parsley for garnish
Instructions
- Cook Pasta and Broccoli: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions. During the last 3 minutes of cooking, add the broccoli florets to the same pot with the pasta. Drain everything and set aside.
- Sauté Garlic: Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for 1–2 minutes until fragrant but not browned.
- Make Cream Sauce: Pour in the heavy cream and bring it to a gentle simmer. Stir in grated Parmesan cheese and red pepper flakes if using. Season with salt and black pepper. Let the sauce simmer for 3–4 minutes, stirring occasionally until it thickens slightly.
- Combine Pasta and Sauce: Add the cooked pasta and broccoli to the skillet. Toss well to coat everything evenly in the creamy sauce.
- Add Finishing Touches: Stir in lemon zest if desired for a fresh, bright flavor. Serve warm, garnished with extra Parmesan cheese and chopped parsley.
Notes
- For a lighter version, substitute half-and-half or milk for the heavy cream.
- Blend a portion of the cooked broccoli with some cream to create a greener, more broccoli-forward sauce.
- Add grilled chicken or sautéed mushrooms for extra protein and flavor.
