Quick 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 servings
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Calories
504 kcal
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Course
Side Dish, Main Course, Condiments, Lunch, Dinner
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Cuisine
American
Quick Broccoli Pasta
Description
Quick Broccoli Pasta uses pasta cooked al dente with broccoli florets added in the final minutes of boiling to preserve their texture. The cheese sauce is created by simmering broth, cream, cornstarch, onion powder, and garlic salt until thick, then melting sharp cheddar and Parmesan cheeses into the mixture. When combined, the sauce coats the pasta and broccoli evenly, offering a creamy and mildly flavored pasta dish.
The broccoli adds fresh green bursts among the cheesy noodles, contributing a slight crunch and vegetal note that balances the sauce's richness. This pasta makes for a satisfying side or light main course with its harmonious blend of textures and flavors.
For best melting, freshly shredded cheeses are recommended over pre-shredded. Avoid overcooking broccoli; adding it close to the end of pasta cooking maintains its color and bite. Optional seasonings like nutmeg or dry mustard can be stirred into the sauce to deepen the flavor profile.
Ingredients
- 8 ounces pasta such as penne or rotini, approx 3 cups dry, medium size
- 4 cups broccoli florets
- 1 cup chicken broth not low sodium
- 1 cup half and half or light cream
- 2 tablespoons cornstarch + 1 teaspoon
- ½ teaspoon onion powder
- ¼ teaspoon garlic salt
- 1 cup cheddar cheese shredded sharp
- ¼ cup Parmesan Cheese shredded
- ¼ teaspoon salt or to taste
- ¼ teaspoon black pepper or to taste
Instructions
- Bring a large saucepan of salted water to a boil. Add pasta and cook al dente according to package directions. Add broccoli to the pasta water for the last 4 minutes of cooking. Drain well (do not rinse pasta) and set aside.
- Combine broth, cream, cornstarch, onion powder, and garlic salt in the saucepan and mix well. Bring to a simmer over medium heat while whisking until it comes to a boil and thickens.
- Once thickened, remove from heat and stir in cheese until melted.
- Toss with broccoli and pasta and season with salt & pepper to taste. Serve immediately.
Notes
- Shred cheeses fresh to ensure smooth melting and better sauce texture.
- Add broccoli during the last 4 minutes of pasta cooking to keep it tender but not mushy; frozen broccoli should be thawed rather than cooked in pasta water.
- Consider adding a pinch of nutmeg or dry mustard to the cheese sauce for a subtle flavor boost.
- Whisk in cheese off the heat to prevent separation and maintain a smooth sauce.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 504 kcal
% Daily Value*
| Serving | 2cups | |
| Calories | 504 | 25% |
| Carbohydrates | 58g | 19% |
| Protein | 20g | 40% |
| Fat | 22g | 34% |
| Saturated Fat | 13g | 65% |
| Cholesterol | 67mg | 22% |
| Sodium | 826mg | 34% |
| Potassium | 528mg | 11% |
| Fiber | 4g | 16% |
| Sugar | 3g | 6% |
| Vitamin A | 1205IU | 24% |
| Vitamin C | 86mg | 96% |
| Calcium | 358mg | 36% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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