Creamy Broccoli Pasta Recipe (How to Boil Broccoli)

Name: Creamy Broccoli Pasta Recipe (How to Boil Broccoli)
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 6 - 8 servings
Ingredients: 1 pound small dried pasta; 4 cups broccoli florets; 2 tablespoons butter; 1-2 cloves garlic; 1-2 cups pasta water; 1 lemon; 4 ounce cream cheese; 2 cups shredded cheddar cheese; ½ teaspoon crushed red pepper; salt and pepper

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Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings
6 - 8 servings
Calories
533 kcal
Course
Side Dish, Main Course
Cuisine
American

Creamy Broccoli Pasta Recipe (How to Boil Broccoli)

Gael Hudson

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Learn the easy steps and top tips for how to boil broccoli so it's tender, delicious and perfect to make family-friendly dishes like our recipe for the best Creamy Broccoli Pasta with cheese!

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Ingredients

Servings

1 pound small dried pasta (I used Trotolle.)
4 cups broccoli florets
2 tablespoons butter
1-2 cloves garlic minced
1-2 cups pasta water
1 lemon zested
4 ounce cream cheese
2 cups shredded cheddar cheese
½ teaspoon crushed red pepper
salt and pepper

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Instructions

Fill a large sauce pot with water and set over high heat. Add 1 tablespoon of salt to the water. Bring to a boil.
Meanwhile, trim the broccoli florets, minced the garlic, and zest one lemon, making sure to only collect the yellow skin, not the bitter whites below. Save the rest of the lemon for another use.
Once the water is boiling, drop the pasta in the pot and stir. Cook the pasta according to the package instructions. When the pasta is 1 to 2 minutes from being perfectly cooked, stir the broccoli florets into the boiling water with the pasta. Continue to cook for 1 to 2 minutes more. Then scoop 2 cups of pasta water out of the boiling water to use for the sauce. Drain the pasta and boiled broccoli through a colander.
Set the pot back on the stove and reduce the heat to medium. Add 2 tablespoons of butter to the pot, followed by the minced garlic. Sauté the garlic for one minute, stirring to make sure it does not burn. Then pour in one cup of pasta water.
Add the lemon zest, and cream cheese. Stir until the cream cheese has melted into the pasta water. Then add in the shredded cheddar cheese, crushed red pepper, 1/2 teaspoon of salt, and ¼ teaspoon of black pepper. Stir the sauce until the cheese is fully melted and the sauce is smooth.
Add the cooked pasta and broccoli into the cheese sauce. Gently stir to coat. Add an additional ½ to 1 cup of pasta water to the sauce to loosen it if needed. Taste, then salt and pepper as needed. Serve warm.

Notes

How to Boil Broccoli (Best Way to Make Boiled Broccoli)
Set a large pot of salted water over high heat, and bring it to a boil. Meanwhile, cut the broccoli into florets. They will cook the most evenly if the florets are all a similar size, about 1 x 2 inches. Once the water is boiling, lower the broccoli florets into the boiling water. Stir once, and allow the broccoli to boil for 1 to 2 minutes. Use a colander to drain the water off the broccoli. Allow the broccoli to steam and dry for another 1 to 2 minutes. Then serve. Well-boiled broccoli should be bright and green and the stems should still be slightly firm, but not raw.
Set a large pot of salted water over high heat, and bring it to a boil. Meanwhile, cut the broccoli into florets. They will cook the most evenly if the florets are all a similar size, about 1 x 2 inches. Once the water is boiling, lower the broccoli florets into the boiling water. Stir once, and allow the broccoli to boil for 1 to 2 minutes. Use a colander to drain the water off the broccoli. Allow the broccoli to steam and dry for another 1 to 2 minutes. Then serve. Well-boiled broccoli should be bright and green and the stems should still be slightly firm, but not raw.
To Store Leftovers
Cool the dish completely before transferring it to an airtight container. Keep in the fridge for up to 3 days. Briefly reheat in the microwave just until warm, taking care to not overcook the broccoli.
To freeze, first transfer room temperature leftovers to an airtight freezer container - we also suggest wrapping the container in a layer of foil for extra protection. Store in the freezer for up to 2 months.
You can thaw the pasta in the fridge overnight and reheat it in the microwave. Or, if the pasta is in a freezer-to-oven dish, cover the frozen dish with foil and bake in a 350-degree preheated oven for 15-20 minutes.

Nutrition Information

Show Details

Serving 1.5c Calories 533kcal (27%) Carbohydrates 65g (22%) Protein 22g (44%) Fat 21g (32%) Saturated Fat 12g (60%) Polyunsaturated Fat 1g Monounsaturated Fat 5g Trans Fat 0.2g Cholesterol 58mg (19%) Sodium 374mg (16%) Potassium 467mg (13%) Fiber 5g (20%) Sugar 5g (10%) Vitamin A 1030IU (21%) Vitamin C 64mg (71%) Calcium 347mg (35%) Iron 2mg (11%)

Nutrition Facts

Serving: 6- 8 servings

Amount Per Serving

Calories 533 kcal

% Daily Value*

Serving	1.5c
Calories	533kcal	27%
Carbohydrates	65g	22%
Protein	22g	44%
Fat	21g	32%
Saturated Fat	12g	60%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	5g	25%
Trans Fat	0.2g	10%
Cholesterol	58mg	19%
Sodium	374mg	16%
Potassium	467mg	10%
Fiber	5g	20%
Sugar	5g	10%
Vitamin A	1030IU	21%
Vitamin C	64mg	71%
Calcium	347mg	35%
Iron	2mg	11%