Description
This creamy broccoli pasta is what comfort food dreams are made of – just one bite of this velvety, garlicky goodness and you’ll wonder how something so simple can taste so incredible.
Ingredients
Scale
- 12 oz (340g) pasta (penne, fusilli, or farfalle)
- 1 large head broccoli (about 12 oz/340g), cut into small florets
- 2 tablespoons olive oil
- 3–4 cloves garlic, minced
- 1 small onion, finely diced
- 1 cup (240ml) heavy cream
- 1/2 cup (120ml) vegetable or chicken broth
- 1 cup (100g) freshly grated Parmesan cheese, plus extra for serving
- 1/2 teaspoon red pepper flakes (optional)
- Salt and freshly ground black pepper, to taste
- 2 tablespoons fresh lemon juice
- 1/4 cup fresh parsley, chopped
Instructions
- Bring a large pot of generously salted water to a boil. Meanwhile, wash and cut broccoli into bite-sized florets and prepare other ingredients.
- Cook pasta according to package directions for al dente. Add broccoli florets to the pasta water 3 minutes before pasta is done. Reserve 1 cup pasta water, then drain.
- While pasta cooks, heat olive oil in a large skillet over medium heat. Add diced onion and sauté for 3-4 minutes until translucent.
- Add minced garlic and red pepper flakes (if using) to the skillet and cook for 30-60 seconds until fragrant but not browned.
- Pour in heavy cream and broth, stirring to combine. Bring to a gentle simmer and let reduce slightly for 3-4 minutes.
- Add drained pasta and broccoli to the sauce, tossing gently to coat everything evenly.
- Gradually stir in grated Parmesan cheese until melted and sauce is smooth. If too thick, add reserved pasta water a tablespoon at a time.
- Finish with fresh lemon juice, salt, and pepper to taste.
- Serve immediately in warm bowls, garnished with chopped parsley and additional Parmesan cheese.