Creamy Broccoli Pasta
A quick and easy pasta dish featuring tender broccoli and a creamy, cheesy sauce, ready in about 30 minutes!
Ingredients
- 8 ounces uncooked pasta (penne works great)
- 3 cups broccoli florets (cut small)
- 2 tablespoons butter
- 1/2 tablespoon flour
- 1-2 cloves garlic (minced)
- 1/4 cup chicken or vegetable broth
- 2 teaspoons lemon juice
- 1/4 teaspoon Italian seasoning
- 1 cup heavy or whipping cream
- 1/3 cup freshly grated parmesan cheese
- to taste salt and pepper
Instructions
- Boil a large pot of salted water. Cook the pasta until just about al dente, usually a couple of minutes less than the package suggests.
- When there are 2 to 3 minutes left on the pasta, add the broccoli florets to the boiling water.
- In a skillet over medium-high heat, melt the butter. Whisk in the flour and cook for 1-2 minutes to make a roux.
- Add minced garlic, broth, lemon juice, and Italian seasoning to the skillet. Let bubble gently for 1 minute.
- Whisk in the heavy cream and let it simmer until thickened. Stir in the parmesan cheese and remove from heat.
- Drain the pasta and broccoli, reserving a splash of pasta water. Add to the skillet and toss to coat, adding pasta water as needed.
- Season with salt and pepper to taste before serving.
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Notes
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently over low heat.