Description
A rich and comforting Cheesy and Creamy Broccoli Pasta that’s perfect for weeknight dinners. Packed with tender broccoli florets and smothered in a cheesy cream sauce.
Ingredients
Units
Scale
- 8 oz (225g) pasta (penne or fusilli)
- 2 cups broccoli florets
- 2 tablespoons butter
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup milk
- 1 cup shredded cheddar cheese
- 1/2 cup grated Parmesan cheese
- Salt to taste
- Black pepper to taste
- 1/2 teaspoon chili flakes (optional)
Instructions
- Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions. Add broccoli florets to the pot during the last 3-4 minutes of cooking. Drain and set aside.
- In a large skillet, melt butter over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
- Stir in heavy cream and milk. Bring to a gentle simmer.
- Add cheddar and Parmesan cheese. Stir until melted and the sauce is smooth.
- Season with salt, black pepper, and chili flakes if using.
- Add the cooked pasta and broccoli to the skillet. Toss to coat evenly with the cheese sauce.
- Cook for another 2-3 minutes until everything is well combined and heated through.
- Serve hot, optionally garnished with extra Parmesan or parsley.
Notes
- You can use frozen broccoli if fresh is not available—just thaw before adding.
- Try adding cooked chicken or mushrooms for a protein boost.
- Use whole wheat pasta for added fiber.
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 4g
- Sodium: 420mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 42g
- Fiber: 4g
- Protein: 16g
- Cholesterol: 70mg