Pasta with Tasty Broccoli Sauce
Transform your weeknight pasta game with this irresistibly creamy Pasta with Tasty Broccoli Sauce. Featuring tender broccoli florets mashed into a velvety combination of garlic-infused olive oil, heavy cream, and Parmesan cheese, this dish is both nourishing and indulgent. The broccoli sauce perfectly coats al dente pasta, with the option to add a hint of spice using red chili flakes. Ready in just 30 minutes, this family-friendly recipe is ideal for busy evenings while being sophisticated enough for dinner guests. Garnish with extra Parmesan and a drizzle of olive oil for a restaurant-quality finish that’s sure to delight. Perfect for lovers of quick, creamy, and veggie-packed meals!
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Recipe Information
Ingredients
- 400 grams pasta (penne, spaghetti, or fusilli)
- 500 grams fresh broccoli florets
- 2 tablespoons olive oil
- 3 garlic cloves, minced
- 150 milliliters heavy cream
- 50 grams Parmesan cheese, grated
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 0.25 teaspoons red chili flakes (optional)
- as needed water for boiling pasta and broccoli
Instructions
Bring a large pot of salted water to boil. Cook the pasta according to the package instructions until al dente. Reserve 1 cup of pasta cooking 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 bright green. Remove the broccoli with a slotted spoon and set aside.
Heat olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant, being careful not to burn it.
Add the blanched broccoli to the skillet and cook for 3-4 minutes, stirring occasionally. Use a fork to mash the broccoli into smaller pieces as it cooks.
Pour in the heavy cream and stir to combine. Let the mixture simmer for 2-3 minutes, then add the grated Parmesan cheese. Stir until the cheese is melted and incorporated, creating a creamy sauce.
Season the broccoli sauce with salt, black pepper, and red chili flakes (if using). If the sauce is too thick, add the reserved pasta cooking water, 2 tablespoons at a time, until the desired consistency is reached.
Toss the cooked pasta in the broccoli sauce until evenly coated. Cook for an additional 1-2 minutes to allow the flavors to meld.
Serve immediately in bowls, garnished with extra Parmesan cheese and a drizzle of olive oil if desired.
Nutrition Facts
Calories |
1768 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 98.3 g | 126% | |
| Saturated Fat | 45.7 g | 228% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 200 mg | 67% | |
| Sodium | 3431 mg | 149% | |
| Total Carbohydrate | 160.4 g | 58% | |
| Dietary Fiber | 21.1 g | 75% | |
| Total Sugars | 12.7 g | ||
| Protein | 57.7 g | 115% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 835 mg | 64% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 1812 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.
