Broccoli Pasta
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Unrated
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Prep Time
10 mins
-
Cook Time
20 mins
-
Total Time
30 mins
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Servings
4 servings
-
Calories
394 kcal
Broccoli Pasta
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Quick and easy, lemony and cheesy, this creamy broccoli pasta has it all. It's a simple one pot pasta dish ready in just 30 minutes!
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Ingredients
- 2 tablespoons butter unsalted
- 1 yellow onion ¼-inch diced, small
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper ground
- 3 cloves garlic about 1 tablespoon, minced
- 2 teaspoons Italian seasoning
- ¼ teaspoon red pepper flakes optional; or reduce to 1/8 teaspoon if sensitive to spice
- 2 ½ cups chicken broth plus additional as needed, low-sodium
- 1 ½ cups milk or milk of choice, nonfat
- 8 ounces whole wheat pasta such rigatoni, penne, or fusilli, ziti, rotini, or similar, dry
- 1 broccoli cut into small florets (about 3 cups, medium head
- 2 tablespoons lemon juice for even more lemon flavor, add the zest also, freshly squeezed
- ½ cup Parmesan Cheese plus additional for serving, grated
- 2 tablespoons parsley plus additional for serving, chopped, fresh, or basil
Instructions
- Melt the butter in a Dutch oven or similar large, sturdy pot over medium heat. Once the butter is melted, add the onion, salt, and black pepper. Saute until the onion begins to soften, about 4 minutes. Do not let the onion brown (adjust the heat as needed if it starts to brown).
- Add the garlic, Italian seasoning, and red pepper flakes. Stir and cook just until fragrant, about 30 seconds.
- Slowly stir in the broth and milk. Bring to a boil, then add the pasta. Let boil for 5 minutes, stirring periodically to keep the pasta from sticking to the pot, then stir in the broccoli florets.
- Continue boiling until the pasta is al dente, about 5 to 7 minutes more. Stir often to make sure the pasta cooks evenly. If at any point the pasta looks too dry, splash in additional broth as needed. The pasta will look a little liquidy at first but will thicken up as it sits.
- Stir in the lemon juice, Parmesan, and parsley. Taste and adjust seasoning as you like. Let rest 5 minutes, then stir once more. Enjoy hot, with a sprinkle of extra Parmesan and parsley as desired.
Notes
- TO STORE: Store leftover creamy broccoli pasta in an airtight container in the refrigerator for up to 4 days.
- : Reheat in the microwave or over medium-low heat in a skillet with a splash of milk or broth. Adding more fresh herbs and cheese will help revive the flavor.
- : Broccoli pasta is best enjoyed fresh, as the texture will become soft after freezing and thawing. That said, if you’ve got leftovers you can’t eat within a few days, you can freeze in an airtight container or freezer bag for up to 3 months.
- TO STORE: Store leftover creamy broccoli pasta in an airtight container in the refrigerator for up to 4 days.
- TO REHEAT: Reheat in the microwave or over medium-low heat in a skillet with a splash of milk or broth. Adding more fresh herbs and cheese will help revive the flavor.
- TO FREEZE: Broccoli pasta is best enjoyed fresh, as the texture will become soft after freezing and thawing. That said, if you’ve got leftovers you can’t eat within a few days, you can freeze in an airtight container or freezer bag for up to 3 months.
Nutrition Information
Show Details
Serving
1(of 4)
Calories
394kcal
(20%)
Carbohydrates
59g
(20%)
Protein
21g
(42%)
Fat
11g
(17%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
3g
(15%)
Trans Fat
0.2g
(10%)
Cholesterol
29mg
(10%)
Potassium
705mg
(15%)
Fiber
3g
(12%)
Sugar
7g
(14%)
Vitamin A
1004IU
(20%)
Vitamin C
66mg
(73%)
Calcium
322mg
(32%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 394 kcal
% Daily Value*
| Serving | 1(of 4) | |
| Calories | 394kcal | 20% |
| Carbohydrates | 59g | 20% |
| Protein | 21g | 42% |
| Fat | 11g | 17% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 29mg | 10% |
| Potassium | 705mg | 15% |
| Fiber | 3g | 12% |
| Sugar | 7g | 14% |
| Vitamin A | 1004IU | 20% |
| Vitamin C | 66mg | 73% |
| Calcium | 322mg | 32% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
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