Creamy Broccoli Pasta
An easy and tasty meal made in under 30 minutes with small pasta shells, broccoli, and a cheesy sauce.
Ingredients
- 12 ounces mini shells 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
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese
Instructions
- Bring a large pot of salted water to a boil. Cook the mini shell pasta according to package instructions until al dente. Reserve 1 cup of pasta cooking water before draining.
- In a large skillet, warm the olive oil and butter over medium heat. Add the chopped onion and cook until soft and translucent, about 3 minutes. Add the minced garlic and sauté for 30 seconds.
- Add broccoli florets, Italian seasoning, red pepper flakes, salt, and pepper. Stir and cook for about 5 minutes until broccoli is tender but bright green.
- Pour in the heavy cream and ½ cup of reserved pasta water. Bring to a gentle boil, then reduce heat and simmer for 5 minutes until the sauce thickens.
- Stir in the grated Parmesan cheese. Add the cooked pasta shells and toss to combine. Cook for another minute to ensure everything is well coated.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat gently with a splash of water or milk.