Creamy Broccoli Pasta

Ingredients

• 12 oz mini shells (or any small shaped pasta)
• 1 broccoli (cut into small florets)
• 1 tbsp olive oil
• 2 tbsp unsalted butter
• 1 medium onion (chopped; brown or yellow recommended)
• 3 cloves garlic (minced)
• 1 tsp Italian seasoning
• 0.25 tsp red pepper flakes
• salt and pepper (to taste)
• 1 cup heavy cream
• 1 cup Parmesan cheese (freshly grated)

Steps

1. 1

   Bring a large pot of salted water to a boil and cook the pasta according to package instructions.

2. 2

   Reserve 1 cup of the pasta water before draining.

3. 3

   In a large skillet, add the olive oil and butter over medium heat.

4. 4

   Once the butter has melted, add the chopped onion and cook for 3 minutes until softened.

5. 5

   Add the minced garlic and cook for 30 seconds until aromatic, being careful not to burn it.

6. 6

   Add the broccoli florets to the skillet, along with the Italian seasoning, red pepper flakes, salt, and pepper.

7. 7

   Stir and cook for about 5 minutes until the broccoli softens.

8. 8

   Add the heavy cream and ½ cup of the reserved pasta water to the skillet.

9. 9

   Bring the mixture to a boil, then reduce heat and simmer for another 5 minutes until the sauce thickens.

10. 10

    Add the Parmesan cheese and the cooked pasta shells to the skillet.

11. 11

    Toss everything together and cook for another minute to meld the flavors.

12. 12

    Garnish with additional Parmesan cheese and serve.

Notes

Don’t burn the garlic: Once added, it only needs about 30 seconds. If it burns, it will make the dish bitter. Storage: Leftovers keep in the fridge for up to 5 days in an airtight container. Reheating: Sprinkle with a bit of water or milk to loosen the sauce. Reheat in the microwave on medium power or on the stove over medium-low heat.

Nutrition per serving

• main
• pasta
• vegetarian
• dinner
• easy
• quick
• broccoli
• creamy