Pasta House Pasta Con Broccoli Actual Recipe
Indulge in the nostalgic flavors of the iconic Pasta House Pasta Con Broccoli with this authentic recipe that brings restaurant-quality dining to your kitchen. Featuring tender penne or shell pasta tossed in a rich and creamy tomato-Parmesan sauce, this dish is elevated with vibrant broccoli florets and aromatic garlic sautéed in butter and olive oil. The luxurious blend of heavy cream and tomato sauce creates a velvety base, while optional red pepper flakes and fresh basil add a customizable pop of heat and freshness. With just 10 minutes of prep and a total cook time of 30 minutes, this easy-to-make classic delivers hearty comfort food perfect for weeknight dinners or special occasions. Serve it hot with extra Parmesan on top for a truly irresistible meal!
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Recipe Information
Ingredients
- 12 oz Penne or shells pasta
- 3 cups Fresh broccoli florets
- 1.5 cups Heavy cream
- 1 cup Canned tomato sauce
- 2 tablespoons Unsalted butter
- 2 Garlic cloves, minced
- 1 cup Grated Parmesan cheese
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Crushed red pepper flakes (optional)
- 1 tablespoon Olive oil
- 2 tablespoons Fresh basil leaves, chopped (optional)
Instructions
Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve 1 cup of pasta water, drain the rest, and set the pasta aside.
While the pasta cooks, heat a large skillet over medium heat and add olive oil and butter. Once the butter is melted, sauté minced garlic for 1-2 minutes until fragrant.
Add the broccoli florets to the skillet and cook for 4-5 minutes, stirring occasionally, until they are tender but still vibrant green.
Pour in the heavy cream and stir to combine. Allow the cream to gently simmer for 2-3 minutes.
Add the tomato sauce to the skillet and stir well. Let the mixture simmer for another 4-5 minutes, stirring occasionally, until the sauce thickens slightly.
Stir in Parmesan cheese, salt, black pepper, and crushed red pepper flakes (if using). Mix until the cheese has melted, creating a creamy sauce.
Add the cooked pasta to the skillet, tossing to coat the noodles evenly in the sauce. If the sauce seems too thick, use the reserved pasta water to thin it out to your desired consistency.
Cook everything together for 2-3 minutes over low heat to ensure the pasta absorbs some of the sauce.
Taste and adjust seasoning as needed. Garnish with fresh basil if desired and serve hot.
Nutrition Facts
Calories |
2570 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 187.3 g | 240% | |
| Saturated Fat | 105.3 g | 526% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 502 mg | 167% | |
| Sodium | 4638 mg | 202% | |
| Total Carbohydrate | 144.2 g | 52% | |
| Dietary Fiber | 18.2 g | 65% | |
| Total Sugars | 18.0 g | ||
| Protein | 62.1 g | 124% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1099 mg | 85% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 1854 mg | 39% | |
*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.
