Creamy Broccoli Pasta
A quick and comforting one-pot meal made with tender pasta shells, fresh broccoli, and a rich garlic Parmesan sauce. Perfect for busy weeknights.
Equipment
- Large Skillet
- Wooden Spoon
- Measuring Cups
- Box grater
Ingredients
Main Ingredients
- 4 tablespoons butter
- 4 cloves garlic minced
- 2 cups chicken broth
- 1 ¼ cups half and half
- 0.5 pound pasta shells medium size
- ¼ teaspoon onion powder
- ¼ teaspoon dried thyme
- ¼ teaspoon salt
- ½ teaspoon dried oregano
- ½ teaspoon dried parsley
- 3 ½ cups broccoli florets chopped small
- 2 teaspoons lemon juice
- ¾ cup Parmesan cheese finely grated from block
Instructions
- Measure and prepare all ingredients before you start. Cut broccoli into small florets so it cooks quickly.
- Melt butter in a large skillet over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
- Pour in chicken broth and half and half. Stir in all herbs, onion powder, and salt. Bring to a boil.
- Add pasta shells and ensure they are fully submerged. Let it return to a boil, then cook partially covered. Stir occasionally to prevent sticking.
- About 5 minutes before pasta is done, stir in the broccoli. Continue cooking until pasta is tender and broccoli is soft.
- Remove from heat. Stir in lemon juice, then gently fold in Parmesan cheese until melted and smooth. Let sit a few minutes to thicken before serving.
Notes
Use freshly grated Parmesan to avoid a grainy sauce. Stir cheese in off heat for the best texture. Swap in cooked chicken, shrimp, or sausage for protein.
Nutrition Facts:
- Calories: 495
- Carbohydrates: 48 g
- Protein: 17 g
- Fat: 26 g
- Saturated Fat: 16 g
- Cholesterol: 71 mg
- Sodium: 866 mg
- Potassium: 363 mg
- Fiber: 2 g
- Sugar: 2 g
- Vitamin A: 783 IU
- Vitamin C: 12 mg
- Calcium: 335 mg
- Iron: 1 mg