Ingredients
Scale
- 12 oz (340 g) of your favorite pasta (penne, fusilli, or macaroni)
- 2 cups fresh broccoli florets
- 1 cup heavy cream or plant-based alternative
- 1/2 cup grated Parmesan cheese or vegan cheese
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- Salt and pepper to taste
- Optional: red pepper flakes
Instructions
- Bring a large pot of salted water to a boil. Add pasta and cook until al dente, then drain and set aside.
- Steam or blanch broccoli florets until tender and vibrant, about 3-4 minutes. Drain and set aside.
- Heat olive oil in a large skillet over medium heat. Sauté minced garlic until fragrant, about 1 minute.
- Pour in heavy cream, bring to a gentle simmer, then stir in Parmesan cheese until melted and sauce is smooth. Season with salt, pepper, and red pepper flakes if desired.
- Add cooked pasta and broccoli into the sauce. Toss gently to combine and heat through for 2-3 minutes.
- Taste and adjust seasoning as needed. Serve hot, topped with extra cheese and herbs if desired.
Notes
- Use fresh broccoli for optimal flavor and texture.
- Cook pasta al dente for the best bite.
- Adjust cheese and cream quantities for richer or lighter flavor.
- Leftovers taste even better after the flavors meld.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-inspired
- Diet: Vegetarian
Nutrition
- Serving Size: 1 plate
- Calories: 420 Kcal
- Sugar: 4g
- Sodium: 380mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 14g
- Cholesterol: 65mg