Ingredients
- 12 ounces penne or fusilli pasta
- 3 cups fresh broccoli florets
- 2 tablespoons olive oil
- 3 garlic cloves, minced
- 4 cups chicken or vegetable broth
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 tablespoons fresh lemon juice
- Salt and black pepper, to taste
- 1/4 teaspoon red pepper flakes (optional)
- Fresh parsley, chopped (for garnish)
Instructions
- Heat olive oil in a large pot over medium heat and sauté the minced garlic for about 30 seconds until fragrant.
- Add the pasta, broccoli florets, and broth. Stir to combine and bring to a gentle boil.
- Reduce heat to medium-low and simmer, stirring occasionally, for 10–12 minutes until the pasta is al dente and most of the liquid is absorbed.
- Stir in the heavy cream, lemon juice, and Parmesan cheese. Let the sauce thicken for about 2 minutes.
- Season with salt, black pepper, and red pepper flakes if using.
- Stir in chopped parsley just before serving for a fresh finish.
Notes
- Use whole milk or half and half for a lighter version.
- Add rotisserie chicken, cooked sausage, or shrimp for extra protein.
- Substitute broccoli with spinach, broccoli rabe, or asparagus if desired.
- Add sun-dried tomatoes or pesto for added flavor.
- Use gluten-free pasta if needed.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: One Pot
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 3g
- Sodium: 740mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 5g
- Protein: 16g
- Cholesterol: 45mg
