Penne a La Broccoli
Creamy, satisfying, and packed with flavor, Penne a La Broccoli is the perfect weeknight dinner that’s as easy to make as it is delicious. This recipe features tender penne pasta and vibrant broccoli florets, combined in a luscious garlic-infused cream sauce enriched with Parmesan cheese and a touch of butter. With just 10 minutes of prep and 20 minutes of cooking, this quick and comforting dish is ideal for busy evenings. The optional kick of crushed red pepper flakes adds a delightful spice, while reserved pasta water helps create the perfect silky consistency. Serve it hot, garnished with extra Parmesan and a drizzle of olive oil, for a pasta dish that will become an instant family favorite.
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Recipe Information
Ingredients
- 12 oz Penne pasta
- 3 cups Broccoli florets
- 3 tbsp Olive oil
- 4 Garlic cloves, minced
- 1 cup Heavy cream
- 1 cup Parmesan cheese, grated
- 2 tbsp Unsalted butter
- 1 tsp Salt
- 0.5 tsp Ground black pepper
- 0.25 tsp Crushed red pepper flakes (optional)
- 4 qts Water
- 1 tbsp Salt (for boiling pasta water)
Instructions
Bring 4 quarts of water to a rolling boil in a large pot. Add 1 tablespoon of salt to the water.
Add the penne pasta to the boiling water and cook for 8-10 minutes, or until al dente, according to the package instructions.
While the pasta cooks, blanch the broccoli. Add the broccoli florets to the boiling pasta water during the last 2-3 minutes of the pasta's cooking time. Drain the pasta and broccoli, reserving 1 cup of pasta water, and set them aside.
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant, being careful not to let the garlic burn.
Lower the heat to medium-low and stir in the heavy cream, butter, salt, black pepper, and red pepper flakes (if using). Let the sauce simmer gently for 3-4 minutes.
Add the drained pasta and broccoli to the skillet, tossing well to coat everything in the creamy sauce. If the sauce is too thick, add a bit of the reserved pasta water, 1 tablespoon at a time, until the desired consistency is reached.
Stir in half of the grated Parmesan cheese, mixing until melted and well combined. Taste and adjust seasoning with additional salt or pepper, if needed.
Remove the skillet from heat and serve the Penne a La Broccoli immediately, sprinkled with the remaining Parmesan cheese.
Optionally, garnish with additional crushed red pepper flakes or a drizzle of olive oil for extra flavor.
Nutrition Facts
Calories |
3006 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 176.2 g | 226% | |
| Saturated Fat | 84.5 g | 422% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 382 mg | 127% | |
| Sodium | 9814 mg | 427% | |
| Total Carbohydrate | 267.1 g | 97% | |
| Dietary Fiber | 19.9 g | 71% | |
| Total Sugars | 3.3 g | ||
| Protein | 85.4 g | 171% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1268 mg | 98% | |
| Iron | 15.6 mg | 87% | |
| Potassium | 761 mg | 16% | |
*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.
