Broccoli Pasta Sauce
Transform your weeknight dinner routine with this luscious Broccoli Pasta Sauce—a vibrant and creamy alternative to traditional pasta sauces. Blended to perfection, this recipe combines tender broccoli florets, rich heavy cream, savory Parmesan cheese, and a hint of zesty lemon, creating a velvety sauce that's both indulgent and nutritious. The garlic-infused olive oil adds depth, while a touch of freshly ground black pepper and optional chili flakes bring just the right amount of heat. Ideal for pairing with your favorite pasta, this easy 30-minute recipe is perfect for a satisfying family meal or an impressive dinner for guests. Packed with flavor and wholesome ingredients, this green-hued sauce is a unique and delicious way to elevate your pasta night.
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Recipe Information
Ingredients
- 3 cups Broccoli florets
- 2 tablespoons Olive oil
- 3 units Garlic cloves (minced)
- 1 cup Heavy cream
- 1 cup Parmesan cheese (grated)
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper (freshly ground)
- 0.5 cup Vegetable stock or pasta cooking water
- 1 teaspoon Lemon zest
- 0.25 teaspoon Chili flakes (optional)
- 12 ounces Pasta of your choice (cooked)
Instructions
Bring a large pot of salted water to a boil. Add the broccoli florets and blanch them for 3-4 minutes, or until tender but still vibrant green.
Using a slotted spoon, transfer the broccoli to a bowl of ice water to stop the cooking process. Let it sit for 2 minutes, then drain well and set aside.
Heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 1-2 minutes, or until fragrant and lightly golden.
Add the blanched broccoli to the skillet and cook for another 2-3 minutes, stirring occasionally to coat the broccoli in garlic and oil.
Transfer the broccoli mixture to a blender or food processor. Add the heavy cream, Parmesan cheese, vegetable stock (or pasta water), salt, black pepper, and lemon zest. Blend until smooth and creamy. Taste and adjust seasoning if needed.
Return the sauce to the skillet over low heat. Stir occasionally and allow it to warm through, about 2-3 minutes. If the sauce is too thick, add a splash more stock or pasta water to reach your desired consistency.
Toss the warm broccoli sauce with cooked pasta until evenly coated. If desired, sprinkle with additional Parmesan cheese and chili flakes before serving.
Serve immediately and enjoy!
Nutrition Facts
Calories |
2677 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 178.1 g | 228% | |
| Saturated Fat | 95.7 g | 478% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 430 mg | 144% | |
| Sodium | 5234 mg | 228% | |
| Total Carbohydrate | 132.7 g | 48% | |
| Dietary Fiber | 14.1 g | 50% | |
| Total Sugars | 6.6 g | ||
| Protein | 120.6 g | 241% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2801 mg | 215% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 530 mg | 11% | |
*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.
