Creamy Broccoli Pasta – One Pot!
This Creamy Broccoli Pasta features pasta shells in a buttery Garlic Parmesan sauce with herbs, a hint of lemon juice, and lots of broccoli.
Equipment
- large skillet
Ingredients
Pasta and Sauce Ingredients
- 4 Tablespoons butter
- 4 cloves garlic, minced
- 2 cups chicken broth
- 1 ¼ cups half and half
- ½ lb. medium pasta shells
- ¼ teaspoon onion powder
- ¼ teaspoon dried thyme
- ¼ teaspoon salt
- ½ teaspoon dried oregano
- ½ teaspoon dried parsley
- 3 ½ cups broccoli florets, uncooked
- 2 teaspoons lemon juice
- ¾ cup Parmesan Cheese, finely grated powdered
Instructions
Cooking Instructions
- Measure out all ingredients prior to beginning.
- Melt butter over medium heat in a large skillet. Add the garlic and cook for 1 minute.
- Add the chicken broth, half and half, and seasonings.
- Bring to a boil and add the pasta. Submerge the pasta into the liquid and let it return to a boil. Cook partially covered according to package instructions. Add the broccoli during the last 6 minutes.
- Remove cover and taste-test a pasta noodle for doneness before proceeding. If needed, cover and cook longer, until your desired doneness is obtained.
- Remove from heat. Add the lemon juice and gently mix in the Parmesan cheese.
- Sauce will continue to thicken upon standing. Garnish with parsley and serve.
Notes
Grate the cheese from a block so that it melts best. A combination of Parmesan, Asiago, and Romano cheese tastes great as well. Don't add the cheese to a super hot base to prevent grainy consistency.
Nutrition
Serving: 1servingCalories: 495kcalCarbohydrates: 48gProtein: 17gFat: 26gSaturated Fat: 16gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 71mgSodium: 866mgPotassium: 363mgFiber: 2gSugar: 2gVitamin A: 783IUVitamin C: 12mgCalcium: 335mgIron: 1mg
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