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Creamy Broccoli Pasta


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  • Author: Recipes Tasteful
  • Total Time: 25 minutes
  • Yield: 4 Serving 1x
  • Diet: Vegetarian

Description

This Creamy Broccoli Pasta features tender pasta shells smothered in a rich and buttery garlic Parmesan sauce, with a touch of lemon juice and lots of fresh broccoli. It’s a simple yet flavorful dish that combines the creamy comfort of pasta with the freshness of vegetables—perfect for a weeknight dinner or a cozy meal with the family.


Ingredients

Scale
  • 4 tablespoons butter
  • 4 cloves garlic, minced
  • 2 cups chicken broth
  • 1 ¼ cups half and half
  • ½ lb. medium pasta shells
  • ¼ teaspoon onion powder
  • ¼ teaspoon dried thyme
  • ¼ teaspoon salt
  • ½ teaspoon dried oregano
  • ½ teaspoon dried parsley
  • 3 ½ cups broccoli florets (uncooked)
  • 2 teaspoons lemon juice
  • ¾ cup Parmesan cheese, finely grated
  • Optional: Fresh parsley for garnish
  • Optional: Garlic bread with cheese, for serving

Instructions

  • Prepare Ingredients:
    Measure out all ingredients before starting. Cut the broccoli into smaller pieces to help it cook faster.
  • Cook Garlic:
    Melt the butter over medium heat in a large skillet. Add the minced garlic and cook for about 1 minute, until fragrant.
  • Add Liquids and Seasonings:
    Stir in the chicken broth, half and half, and seasonings (onion powder, dried thyme, salt, dried oregano, dried parsley). Bring the mixture to a boil.
  • Cook the Pasta:
    Add the pasta shells to the boiling liquid. Submerge them and cook according to package instructions, usually 8-10 minutes. Partially cover the skillet, stirring occasionally to prevent the pasta from sticking to the bottom.
  • Add Broccoli:
    During the last 6 minutes of cooking the pasta, add the broccoli florets to the skillet. Stir occasionally to help it cook evenly.
  • Check Pasta Doneness:
    Before removing from heat, taste-test a pasta shell for doneness. If necessary, cover and cook a little longer until the pasta is tender.
  • Finish the Dish:
    Remove from heat and stir in the lemon juice. Gently mix in the Parmesan cheese using a silicone spatula. Let the sauce thicken as it sits, as it will continue to thicken slightly after removal from heat.
  • Serve:
    Garnish with freshly chopped parsley and serve with garlic bread for a complete meal.

Notes

  • The sauce will thicken as it cools slightly, so don’t worry if it seems runny when you first remove it from the heat.
  • If you prefer a thicker sauce, you can add a tablespoon of flour or cornstarch mixed with a little water to thicken it up before adding the Parmesan.
  • Frozen broccoli can be substituted if fresh is unavailable; just make sure to thaw it beforehand and drain excess water.
  • To make this dish vegan, substitute the half and half with coconut milk or a plant-based cream, and use vegan Parmesan.
  • Prep Time: 10 mins
  • Cook Time: 15 mins
  • Category: main course
  • Method: Stovetop
  • Cuisine: Italian-inspired

Nutrition

  • Serving Size: 1/4 of the recipe
  • Calories: 450
  • Sugar: 6g
  • Sodium: 600mg
  • Fat: 24g
  • Saturated Fat: 12g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 47g
  • Fiber: 4g
  • Protein: 14g
  • Cholesterol: 45mg