Bow Tie Pasta with Broccoli and Broccoli Sauce
Elevate your weeknight dinner routine with this creamy, flavor-packed Bow Tie Pasta with Broccoli and Broccoli Sauce. Featuring tender farfalle pasta tossed in a velvety broccoli-based sauce, this recipe is a perfect way to enjoy a comforting yet nutrient-rich dish. Steamed broccoli is blended with heavy cream, Parmesan cheese, and a hint of lemon zest for a sauce that's both luscious and bright, while red pepper flakes add a subtle kick. This 30-minute recipe is not only quick and easy but also highlights the star ingredient in two forms: as the main sauce and as delightful florets for added texture. Perfect as a vegetarian main course, this dish is ideal for a cozy family meal or entertaining guests. Serve hot, garnished with extra Parmesan and a sprinkle of spices for a restaurant-quality finish.
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Recipe Information
Ingredients
- 12 oz bow tie pasta (farfalle)
- 4 cups broccoli florets
- 2 tbsp extra-virgin olive oil
- 3 cloves garlic, minced
- 1 cup heavy cream
- 3 oz grated Parmesan cheese
- 1 tsp lemon zest
- 1 tsp salt
- 0.5 tsp black pepper, freshly ground
- 0.25 tsp red pepper flakes
- 1 cup water (reserved from pasta cooking)
Instructions
Bring a large pot of salted water to a boil. Add the bow tie pasta and cook according to package instructions until al dente. Reserve 1 cup of the pasta cooking water, then drain the pasta and set aside.
While the pasta is cooking, steam the broccoli florets until tender, about 5-7 minutes. Set aside 1 cup of the steamed broccoli for sauce preparation.
In a blender or food processor, combine the reserved 1 cup of steamed broccoli, 1 tablespoon of olive oil, heavy cream, grated Parmesan cheese, lemon zest, salt, and black pepper. Blend until smooth. If the sauce is too thick, add a few tablespoons of the reserved pasta cooking water until it reaches your desired consistency.
In a large skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the minced garlic and sauté for 1 minute, until fragrant.
Add the broccoli sauce to the skillet and stir to warm it through, about 2-3 minutes. Stir in a pinch of red pepper flakes for a slight kick, if desired.
Add the cooked pasta and the remaining steamed broccoli florets to the skillet. Toss everything together until the pasta is evenly coated with the sauce. If needed, add a bit more reserved pasta cooking water to loosen the sauce.
Taste and adjust seasoning with additional salt and black pepper, if necessary.
Serve immediately, garnished with extra grated Parmesan cheese and a sprinkle of red pepper flakes, if desired.
Nutrition Facts
Calories |
1154 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 107.0 g | 137% | |
| Saturated Fat | 51.7 g | 258% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 240 mg | 80% | |
| Sodium | 191 mg | 8% | |
| Total Carbohydrate | 23.5 g | 9% | |
| Dietary Fiber | 9.6 g | 34% | |
| Total Sugars | 4.4 g | ||
| Protein | 14.1 g | 28% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 200 mg | 15% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 66 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
