Creamy Broccoli Pasta
A delicious and wholesome pasta dish combining creamy sauce and vibrant broccoli, perfect for any occasion.
Ingredients
For the sauce
- 4 tablespoons butter Unsalted is preferred.
- 4 cloves garlic, minced
- 2 cups chicken broth Can use vegetable broth for a vegetarian option.
- 1 1/4 cups half and half Substitute with low-fat milk for a lighter option.
- 1/4 teaspoon onion powder
- 1/4 teaspoon dried thyme
- 1/4 teaspoon salt Adjust to taste.
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried parsley
For the pasta and broccoli
- 1/2 lb. medium pasta shells
- 3 1/2 cups broccoli florets, uncooked Fresh broccoli preferred.
- 2 teaspoons lemon juice Adds brightness to the dish.
- 3/4 cup Parmesan cheese, finely grated For a vegan option, use nutritional yeast.
Instructions
Preparation
- Measure out all of your ingredients.
Cooking
- Place a large skillet over medium heat and melt the butter.
- Once melted, add the minced garlic and cook for about one minute until fragrant, being careful not to burn it.
- Pour in the chicken broth and half and half. Add onion powder, thyme, salt, oregano, and parsley. Stir and bring to a boil.
- Once boiling, add the pasta shells, ensuring they are submerged.
- Reduce heat to medium-low, partially cover, and cook according to package instructions (approximately 10-12 minutes).
- During the last 6 minutes of cooking, add the broccoli florets.
- Check that the pasta doesn't stick to the bottom and stir occasionally.
- Once al dente, remove from heat, stir in lemon juice, and mix in Parmesan until melted and creamy.
Serving
- Garnish with fresh parsley and serve immediately.
Notes
Cool before storing leftovers. Store in the refrigerator for 3-4 days. Reheat gently with chicken broth or water.