Broccoli Pasta Recipe

This quick and easy one-pot broccoli pasta combines shell pasta and broccoli in a creamy Parmesan cheese sauce seasoned with garlic and dried Italian herbs.

Course pasta, pasta side

Cuisine American

Keyword broccoli pasta recipe, how to make broccoli pasta, how to make pasta and broccoli

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 483kcal

Author Beth Pierce

Ingredients

3 tablespoons butter
3 cloves garlic, minced
1 teaspoon Italian seasoning
3 cups low-sodium chicken broth
1 cup milk
⅔ cup heavy cream
½ teaspoon salt
¼ teaspoon freshly ground black pepper
12 ounces shell pasta
3 cups broccoli florets
1 cup grated Parmesan cheese
fresh herbs like parsley, thyme, or rosemary for garnish

Instructions

Melt the butter in a large pot over medium-low heat. Add the garlic and Italian seasoning and cook for a minute while stirring continuously
Increase the heat to medium and add the chicken broth, milk, heavy cream, salt, and black pepper. Bring the pot to a boil and add the pasta. Reduce and simmer for 7-8 minutes, stirring frequently.
Add the broccoli and cover with the lid to steam. Cook for 3-4 minutes or until the pasta is tender and the broccoli is crisp-tender.
Stir in the Parmesan cheese until melted. Season with more salt and freshly ground black pepper to taste. Garnish with chopped fresh herbs

Notes

Cut the broccoli into small florets or bite-sized pieces.
Keep the pasta submerged in the liquid and simmer it.
The sauce will thicken more upon standing. You can add more Parmesan cheese if you want to thicken it up more.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave at reduced power or on the stovetop over low heat.

Nutrition