Broccoli Pasta
This creamy broccoli pasta can be made on a weeknight in less than 20 minutes. It's creamy, a little cheesy, a little lemony, and LOADED with healthy broccoli florets.
Ingredients
- 2 tablespoons butter
- 3 tablespoon minced garlic (about 3 cloves)
- 2 cups chicken broth
- ½ cup heavy cream
- ½ teaspoon Italian seasoning
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon red pepper flakes (optional)
- 3 cups uncooked pasta shells
- 2-3 cups broccoli florets (cut into small pieces)
- 2 teaspoons lemon juice
- ¼ cup grated parmesan cheese
Instructions
- Melt the butter in a large pot over medium heat. Add the garlic and cook for 30 seconds.
- Add the chicken broth, heavy cream, Italian seasoning, salt, black pepper, red pepper flakes, and pasta.
- Bring to a boil over high heat, then reduce medium heat and let it bubble for 8-10 minutes, stirring occasionally to prevent the pasta from sticking to the bottom. Add the broccoli and cook partially covered for another 3-4 minutes.
- By now the sauce should resemble the consistency of cream. If it's too runny, increase the heat and let it bubble for a few more minutes, making sure you stir occasionally to prevent sticking.
- Remove from the heat and stir in the lemon juice and parmesan. Serve immediately.