Description
This Cheesy and Creamy Broccoli Pasta Recipe combines tender broccoli with a rich, creamy cheese sauce made from heavy cream, mozzarella, and parmesan. Perfectly cooked ditalini pasta is tossed in a luscious sauce infused with garlic and onion, creating a comforting and flavorful dish that’s quick and easy to prepare.
Ingredients
Scale
Sauce and Vegetables
- 2 tablespoon Butter
- 2 tablespoon Olive oil
- 1 Yellow Onion, diced
- 500 g Fresh Broccoli, chopped
- 4 cloves Garlic, minced
- 2 cups Heavy Cream
- 8 oz Mozzarella Cheese, shredded
- 8 oz Parmesan Cheese, grated
- ½ cup Pasta water, reserved
Pasta
- 16 oz Ditalini Pasta
- 1 teaspoon Salt (plus 1 teaspoon for seasoning broccoli)
- Black Pepper, to taste
Instructions
- Prepare aromatics: In a large skillet, melt butter with olive oil over medium heat. Add minced garlic and diced onion, sauté until translucent, about 5-7 minutes. Season with 1 teaspoon of salt.
- Cook broccoli: Stir in chopped broccoli and sauté for another 5 minutes, until the broccoli is tender yet still vibrant green. Add another teaspoon of salt.
- Add cream and cheese: Pour in the heavy cream and bring the mixture to a gentle simmer. Add shredded mozzarella cheese and stir continuously until the cheese has melted and the sauce is smooth. Season with salt and pepper to taste.
- Cook pasta: Meanwhile, cook the ditalini pasta in a separate pot according to package instructions until al dente. Reserve ½ cup of pasta water, then drain the pasta.
- Combine pasta and sauce: Add the cooked pasta to the skillet with the broccoli and creamy sauce. Pour in the reserved pasta water and toss everything together gently until the pasta is well coated with the sauce.
- Finish with parmesan: Remove the skillet from the heat. Sprinkle grated parmesan cheese over the pasta and stir until the cheese is melted and incorporated.
- Serve: Serve the creamy broccoli pasta immediately, garnished with additional parmesan cheese and freshly ground black pepper if desired. Enjoy!
Notes
- Use fresh broccoli for the best texture and flavor; frozen can be used but may alter the texture.
- Reserve pasta water to adjust sauce consistency and help it cling better to the pasta.
- Use a sturdy skillet or sauté pan to cook the sauce evenly.
- Adjust seasoning with salt and pepper gradually to suit your taste.
- To keep the dish vegetarian, avoid adding meat; this recipe is naturally vegetarian.
- For a lighter version, substitute half the heavy cream with milk or a lighter cream alternative.
- Serve immediately as the sauce thickens upon standing.
Nutrition
- Serving Size: 1 serving
- Calories: 650 kcal
- Sugar: 4 g
- Sodium: 750 mg
- Fat: 40 g
- Saturated Fat: 25 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 5 g
- Protein: 25 g
- Cholesterol: 120 mg
