Ingredients
Scale
- 8 ounces pasta (any shape you prefer)
- 2 cups broccoli florets
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- Salt and pepper to taste
- 1 teaspoon red pepper flakes (optional)
- Fresh parsley, chopped (for garnish)
Instructions
- Cook the pasta according to package instructions in a large pot of salted boiling water. Add the broccoli florets to the pot during the last 3 minutes of cooking. Drain the pasta and broccoli, reserving about 1 cup of pasta water.
- In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.
- Reduce the heat to low and stir in the heavy cream. Allow it to simmer for 2-3 minutes, stirring occasionally.
- Gradually add the grated Parmesan cheese to the skillet, stirring until melted and smooth. If the sauce is too thick, add a little reserved pasta water to reach your desired consistency.
- Add the cooked pasta and broccoli to the skillet, tossing to coat everything evenly in the creamy sauce. Season with salt, pepper, and red pepper flakes if using.
- Serve immediately, garnished with fresh parsley.
Notes
- For a lighter version, substitute heavy cream with half-and-half or a plant-based cream alternative.
- Add cooked chicken or shrimp for extra protein, or toss in other vegetables like spinach or bell peppers for added nutrition.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Pasta
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 400mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 80mg