Description
A quick and satisfying pasta dish featuring creamy cheese and fresh broccoli, perfect for busy weeknights.
Ingredients
Scale
- 2 tablespoons butter (or margarine for dairy-free)
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 cup heavy cream (or coconut cream for non-dairy)
- 1 cup mozzarella cheese, shredded (or provolone)
- ¼ cup Parmesan cheese, grated (or nutritional yeast for vegan option)
- 2 cups fresh broccoli, chopped (or cauliflower as an alternative)
- 8 ounces ditalini pasta (or small pasta shapes like shells)
- ½ cup pasta water (reserved for adjusting sauce consistency)
Instructions
- Boil the Pasta: Boil salted water and cook ditalini pasta until al dente, about 8-10 minutes. Reserve ½ cup pasta water before draining.
- Sauté the Aromatics: In a skillet, heat butter and olive oil. Add onion and sauté for 3-4 minutes until translucent, then add garlic and cook for another minute.
- Add the Broccoli: Toss in chopped broccoli and sauté for 2-3 minutes until slightly softened.
- Make the Sauce: Pour in heavy cream, stir to combine, and let simmer for a few minutes.
- Cheesy Goodness: Gradually add mozzarella and Parmesan cheese, mixing until melted and creamy. Adjust with reserved pasta water as needed.
- Combine with Pasta: Add drained pasta to the skillet and mix to coat with the sauce.
- Serve: Remove from heat, adjust seasoning if needed, and serve hot.
Notes
For a vegan option, substitute dairy ingredients with plant-based alternatives. Recommended to serve with garlic bread or a side salad.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 500mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 50mg