Creamy Broccoli Pasta
Creamy Broccoli Pasta is a vibrant, emerald-green dish that highlights the natural sweetness of fresh broccoli, combined with a rich, silky sauce that clings to every floret. This recipe is designed to be indulgent yet balanced, making it a perfect weeknight meal that can be prepared in about twenty minutes.
Ingredients
- 1 lb (450g) Dried Pasta (Penne or Fusilli)
- 4-5 cups Fresh Broccoli Florets
- 1 cup Heavy Cream
- 1/2 cup Parmesan Cheese
- 4 cloves Garlic Cloves
- 2 tbsp Olive Oil
- 1/2 tsp Red Pepper Flakes
- 1/2 lemon Lemon Juice & Zest
- 1/2 cup Pasta Water
- Salt and Black Pepper to taste
Instructions
- Boil a large pot of salted water.
- Cook the pasta until al dente, adding broccoli florets for the last three minutes.
- In a skillet, heat olive oil and sauté minced garlic and red pepper flakes until fragrant.
- Add heavy cream to the skillet and simmer until slightly thickened, then stir in parmesan cheese.
- Reserve and drain pasta and broccoli, then combine with the sauce, adding lemon juice and zest.
- Adjust consistency with reserved pasta water and season to taste before serving.
Notes
Use fresh ingredients for the best flavor. Grate your own cheese for a smoother sauce. Store leftovers in an airtight container for up to three days.