Description
A delightful and simple one-pot dish that combines broccoli with rich creaminess and Parmesan cheese, perfect for busy weeknights.
Ingredients
Scale
- 8 oz penne or rotini pasta
- 3 cups broccoli florets
- 2 cups vegetable or chicken broth
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 2 tablespoons olive oil or butter
- Salt and pepper to taste
Instructions
- Heat the olive oil or butter in a large pot over medium heat.
- Add the minced garlic and sauté for 1-2 minutes, or until fragrant but not browned.
- Pour in the pasta and broth to the pot. Bring to a boil.
- Reduce the heat to a simmer once boiling.
- Add the broccoli florets halfway through pasta cooking, letting them steam in the broth.
- After cooking for 10-12 minutes or until the pasta is tender, mix in the heavy cream and grated Parmesan cheese.
- Season with salt and pepper to taste.
- Serve warm and enjoy!
Notes
Leftovers can be stored in an airtight container in the refrigerator for 3-5 days. Reheat on low heat, adding broth or cream if necessary.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg