Description
This Creamy Broccoli Pasta recipe combines tender pasta with a rich and velvety sauce made from heavy cream and Parmesan cheese, complemented by sautéed garlic and broccoli florets. Brightened with a hint of lemon zest and finished with fresh parsley, this comforting dish is perfect for a quick and flavorful weeknight meal.
Ingredients
Scale
Pasta and Vegetables
- 250 g pasta (such as fettuccine or penne)
- 300 g broccoli florets
- 2 cloves garlic, minced
Sauce and Seasoning
- 1 tablespoon olive oil
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 teaspoon lemon zest
- Salt and pepper to taste
- A pinch of red pepper flakes (optional)
Garnish
- Fresh parsley, chopped
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta and set aside.
- Sauté Garlic: In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant but not browned.
- Cook Broccoli: Add the broccoli florets to the skillet and sauté for 4-5 minutes until tender-crisp. Add a splash of water if needed to help steam and soften the broccoli.
- Add Heavy Cream: Reduce the heat to low and pour in the heavy cream. Stir gently to combine and let it simmer for 2-3 minutes until the cream thickens slightly.
- Incorporate Cheese: Stir in the grated Parmesan cheese, mixing until the cheese melts and the sauce becomes creamy.
- Toss Pasta in Sauce: Add the cooked pasta to the skillet and toss to coat evenly in the creamy broccoli sauce. Gradually add reserved pasta water if the sauce is too thick to reach desired consistency.
- Season and Finish: Stir in the lemon zest, season with salt, pepper, and red pepper flakes if using.
- Garnish and Serve: Remove from heat, garnish with freshly chopped parsley, and serve immediately.
Notes
- Use pasta shapes like fettuccine, penne, or rigatoni that hold sauce well.
- For a lighter version, substitute heavy cream with half-and-half or whole milk, though the sauce will be less rich.
- To make it vegetarian, ensure the Parmesan cheese is free from animal rennet or use a vegetarian alternative.
- Reserve pasta water carefully; it helps to loosen the sauce without thinning the flavors.
- Red pepper flakes add a nice subtle heat but can be omitted if preferred mild.
- Fresh parsley brightens the dish but can be replaced with basil or chives for a different flavor profile.
