Effortless Creamy Broccoli Pasta (Print Version)
# Ingredients:
01 -
225 grams medium pasta shells
02 -
4 cloves garlic, chopped up fine
03 -
4 tablespoons unsalted butter
04 -
2 cups chicken broth
05 -
1¼ cups half and half
06 -
350 grams fresh broccoli florets
07 -
½ teaspoon dried parsley
08 -
½ teaspoon dried oregano
09 -
¼ teaspoon dried thyme
10 -
¼ teaspoon onion powder
11 -
¼ teaspoon salt
12 -
75 grams Parmesan cheese, grated fresh
13 -
2 teaspoons fresh lemon juice
# Instructions:
01 -
Grab everything you’ll need and measure it out first. Chop your broccoli into smaller pieces so it cooks quicker and more evenly.
02 -
Once you take the pan off the heat, drizzle in that lemon juice. Gently mix in your parmesan with a silicone spatula. Let it sit a bit and the sauce will get thicker as it stands.
03 -
Take off the lid and try a shell. Not soft enough? Pop the cover back and let it cook until it’s just right for you.
04 -
Add those pasta shells to the pan, making sure they’re under the broth and cream. Let it lightly bubble, half-covered. Toss in broccoli for the last 6 minutes and give it a good stir every so often so nothing sticks.
05 -
Pour in your chicken broth and half and half. Drop in all those dried spices: onion powder, thyme, parsley, salt, and oregano. Give it a big stir and let it warm up until it bubbles slightly.
06 -
Heat your big skillet over medium and melt the butter. Add in that minced garlic, stirring around for about a minute until it smells delicious (but don’t let it brown).
07 -
Spoon your pasta into bowls, sprinkle over more parsley if you’re feeling fancy, and put garlic bread on the side.
# Notes:
01 -
Block parmesan tastes way better than the stuff that comes pre-grated. Freshly grate it if you can.
02 -
Mixing parmesan, Asiago, and Romano cheese will give your dish more punch.
03 -
Let the sauce cool a little before throwing in the cheese. This helps it melt smooth and not get gritty.
04 -
No pasta shells? Use fusilli or bow ties, just check the box for how long to cook them.
05 -
Throw leftovers in a sealed container. They’ll keep in the fridge for about three days, or freeze for three months. The texture changes a little when you reheat creamy sauces.