Broccoli Pasta
User Reviews
5
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Prep Time
10 mins
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Cook Time
15 mins
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Total Time
25 mins
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Servings
4 people
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Calories
495 kcal
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Course
Main Course
Broccoli Pasta
Description
Broccoli Pasta features medium pasta shells simmered in a sauce built from butter sautéed with garlic, chicken broth, half and half, and a blend of dried herbs including thyme, oregano, parsley, onion powder, and finished with fresh lemon juice and finely grated Parmesan cheese. The sauce simmers with the pasta, infusing it with flavor while cooking.
The broccoli florets are added toward the end of cooking to maintain their bright color and slightly crisp texture, complementing the creamy sauce and tender pasta. The Parmesan cheese is gently folded in after removing from heat to avoid graininess and maintain smoothness.
This pasta makes a satisfying main or side, pairing well with grilled chicken or fish. The sauce thickens upon standing, providing a comforting, creamy coating on the pasta and broccoli.
Freshly grated Parmesan from a block is recommended for better melting and flavor. Slight substitutions in pasta shape are possible if needed, with similar cook times. The dish stores well and reheats quickly, making it suitable for leftovers.
Ingredients
- 4 Tablespoons butter
- 4 cloves garlic minced
- 2 cups chicken broth
- 1 ¼ cups half and half
- ½ lb. pasta shells medium
- ¼ teaspoon onion powder
- ¼ teaspoon dried thyme
- ¼ teaspoon salt
- ½ teaspoon dried oregano
- ½ teaspoon dried parsley
- 3 ½ cups broccoli uncooked, florets
- 2 teaspoons lemon juice
- ¾ cup Parmesan Cheese finely grated into a powder
Instructions
- Measure out all ingredients prior to beginning. (This is called “mise en place” and is a good idea for quick recipes.) Pro Tip: Cut the broccoli into smaller pieces so that they cook more quickly.
- Melt butter over medium heat in a large skillet. Add the garlic and cook for 1 minute.
- Add the chicken broth, half and half, and seasonings.
- Bring to a boil and add the pasta. Submerge the pasta into the liquid and let it return to a boil. Cook partially covered according to package instructions. Add the broccoli during the last 6 minutes. Run a silicone spatula along the bottom of the pan occasionally to prevent the pasta from sticking to it.
- Remove cover taste-test a pasta noodle for doneness before proceeding. If needed, cover and cook longer, until your desired doneness is obtained.
- Remove from heat. Add the lemon juice and use a silicone spatula to gently mix in the Parmesan cheese.
- Sauce will continue to thicken upon standing. Garnish with parsley and serve with garlic bread with cheese.
Notes
- Grate Parmesan cheese fresh from the block to ensure the best melting texture and flavor compared to pre-grated varieties.
- Adding cheese to very hot sauce can cause it to separate; add Parmesan off the heat and stir gently.
- Similar-sized pasta shapes like fusilli or farfalle can be substituted with approximate cooking times.
- This pasta stores in an airtight container refrigerated for up to 3 days or can be frozen for up to 3 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 495 kcal
% Daily Value*
| Calories | 495kcal | 25% |
| Carbohydrates | 48g | 16% |
| Protein | 17g | 34% |
| Fat | 26g | 40% |
| Saturated Fat | 16g | 80% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 71mg | 24% |
| Sodium | 866mg | 36% |
| Potassium | 363mg | 8% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 783IU | 16% |
| Vitamin C | 12mg | 13% |
| Calcium | 335mg | 34% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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