Description
This one-pot creamy broccoli pasta features tender pasta and broccoli in a rich, buttery garlic Parmesan sauce. It is a quick and satisfying dinner ready in under 30 minutes.
Ingredients
- 4 tablespoons unsalted butter
- 4 cloves garlic, minced
- 2 cups low-sodium vegetable or chicken broth
- 1¼ cups half-and-half
- 8 ounces medium pasta shells or penne
- ¼ teaspoon onion powder
- ½ teaspoon dried oregano
- ½ teaspoon dried parsley
- ¼ teaspoon dried thyme
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 3½ cups broccoli florets, chopped into bite-size pieces
- 2 teaspoons fresh lemon juice
- ¾ cup freshly grated Parmesan cheese
- Extra Parmesan and cracked black pepper for serving
Instructions
- Melt butter in a large deep skillet or Dutch oven over medium heat. Add garlic and cook 1 minute until fragrant.
- Stir in broth, half-and-half, and all seasonings. Bring to a gentle boil.
- Add pasta and stir to submerge. Cook uncovered, stirring occasionally, until pasta is nearly tender according to package time.
- During the last 5 minutes of cooking, add the broccoli. Continue to simmer until both pasta and broccoli are tender.
- Remove from heat. Stir in lemon juice, then slowly fold in Parmesan cheese until melted and smooth.
- Let stand 2 to 3 minutes to thicken before serving.
- Garnish with extra Parmesan and a twist of black pepper.
Notes
- Use low-sodium broth to control the salt content.
- Stir the pasta frequently while cooking to prevent sticking.
- Freshly grated Parmesan melts best into the sauce.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: One-Pot
- Cuisine: American