Description
Perfectly sautéed broccoli and mini shells are tossed together in a rich parmesan cheese sauce to make this quick and easy Creamy Broccoli Pasta. Ready in under 30 minutes!
Ingredients
- 12 ounces mini shells or any small shaped pasta
- 1 head broccoli, cut into small florets
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon Italian seasoning
- ¼ teaspoon red pepper flakes
- Salt and pepper, to taste
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese
Instructions
1. Bring a large pot of salted water to a boil and cook the pasta according to package instructions. Reserve 1 cup of pasta water.
2. In a large skillet, add the olive oil and butter over medium heat. Once the butter has melted, add the onion and cook for 3 minutes until softened.
3. Add the garlic and cook for 30 seconds until aromatic.
4. Add the broccoli florets to the skillet along with the Italian seasoning, red pepper flakes, and salt and pepper. Stir and cook for about 5 minutes until the broccoli softens.
5. Add the heavy cream and ½ cup of the reserved pasta water to the skillet. Bring to a boil then simmer for another 5 minutes until the sauce thickens.
6. Add the Parmesan cheese and cooked pasta. Toss everything together and cook for another minute.
7. Garnish with additional Parmesan cheese and serve.
Notes
Salt your pasta water generously to enhance flavor.
Cook pasta to al dente to prevent mushiness.
Don’t burn the garlic—30 seconds is all it needs.
Leftovers can be stored in an airtight container in the fridge for up to 5 days.
Reheat with a splash of milk or water in the microwave or on the stovetop.