Broccoli Pasta Creamy (Print Version)
Soft pasta shells and broccoli in a smooth garlic-parmesan sauce, topped with herbs and lemon—done in no time, just 25 minutes.
# Ingredients:
→ Base
01 -
½ pound pasta shells, medium size
02 -
4 cloves of garlic, chopped fine
03 -
4 tablespoons of butter
→ Sauce
04 -
¾ cup Parmesan, grated finely
05 -
1¼ cups half & half
06 -
2 teaspoons of fresh lemon juice
07 -
2 cups chicken stock
→ Vegetables & Seasonings
08 -
½ teaspoon each: dried parsley, dried oregano
09 -
3½ cups raw broccoli florets
10 -
¼ teaspoon each: dried thyme, onion powder, salt
# Steps:
01 -
Chop broccoli into smaller bits and gather all your ingredients.
02 -
In a skillet, melt the butter and sauté garlic for a minute. Mix in broth, half & half, and spices.
03 -
Once the liquid bubbles, toss the pasta in. Cover most of the way and follow the package’s cook time. Add broccoli during the last 6 minutes.
04 -
Turn off the heat, squeeze in the lemon, and gently fold in Parmesan. Let the sauce sit; it’ll thicken as it rests.
# Helpful Notes:
01 -
Grate Parmesan fresh for best results when melting.
02 -
Pasta shapes with similar sizes can also work.
03 -
Store leftovers up to 3 days in the fridge, or 3 months in the freezer.