Fusilli Broccoli
Elevate your weeknight dinner game with this creamy and flavorful Fusilli Broccoli recipe! Featuring tender fusilli pasta perfectly paired with vibrant, blanched broccoli florets, this dish is coated in a rich, garlicky Parmesan cream sauce with a subtle kick of red chili flakes. Quick and easy to prepare in just 30 minutes, this recipe balances wholesome ingredients with indulgent taste. Perfectly seasoned with a touch of black pepper and garnished with fresh parsley for a pop of color, this crowd-pleasing pasta is ideal for both cozy nights at home and casual gatherings. Try this fuss-free recipe for a comforting meal that's full of flavor and loaded with veggies! Keywords: fusilli broccoli, creamy pasta recipe, quick dinner ideas, broccoli pasta, Parmesan cream sauce.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 400 grams Fusilli pasta
- 300 grams Broccoli florets
- 2 tablespoons Olive oil
- 3 units Garlic cloves
- 0.25 teaspoons Red chili flakes
- 200 milliliters Heavy cream
- 50 grams Grated Parmesan cheese
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 2 tablespoons Fresh parsley (optional, for garnish)
Instructions
Bring a large pot of salted water to a boil. Add the fusilli pasta and cook according to the package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta and set it aside.
In the same pot of boiling water, blanch the broccoli florets for 3-4 minutes until tender but still bright green. Drain and set aside.
Heat the olive oil in a large skillet over medium heat. Mince the garlic cloves and sauté them in the olive oil for 1-2 minutes until fragrant, being careful not to burn them.
Add the red chili flakes to the skillet and stir for 30 seconds to infuse the oil with a hint of spice.
Lower the heat to medium-low and pour in the heavy cream. Stir well and let it simmer for 2-3 minutes until slightly thickened.
Add the grated Parmesan cheese to the skillet, stirring until it melts into the cream sauce. Season with the salt and black pepper.
Gently fold the broccoli florets into the sauce, ensuring they are well coated. If the sauce is too thick, add a splash of the reserved pasta water to loosen it.
Toss the cooked fusilli pasta into the skillet, combining it with the broccoli and sauce. Mix well until everything is evenly coated.
Remove the skillet from heat. Taste and adjust seasoning with additional salt or pepper if needed.
Transfer the Fusilli Broccoli to serving plates. Garnish with freshly chopped parsley, if desired, and serve warm.
Nutrition Facts
Calories |
2608 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 115.7 g | 148% | |
| Saturated Fat | 55.6 g | 278% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 250 mg | 83% | |
| Sodium | 3386 mg | 147% | |
| Total Carbohydrate | 306.0 g | 111% | |
| Dietary Fiber | 19.9 g | 71% | |
| Total Sugars | 11.5 g | ||
| Protein | 79.4 g | 159% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 794 mg | 61% | |
| Iron | 8.5 mg | 47% | |
| Potassium | 659 mg | 14% | |
*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.
