Description
A rich and creamy pasta dish featuring fresh broccoli and a blend of cheddar and Parmesan cheeses, perfect for quick weeknight dinners and gatherings.
Ingredients
Scale
- 8 oz (225 g) pasta of your choice (penne, fusilli, shells, etc.)
- 2 cups fresh broccoli florets (about 150–160 g)
- 1 cup (240 ml) heavy cream
- 2 cups (about 226 g) shredded cheddar cheese
- 1/2 cup (about 45 g) grated Parmesan cheese
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- Salt and freshly ground black pepper, to taste
Instructions
- Cook pasta according to package instructions until al dente. Reserve 1/2 cup of the pasta cooking water, then drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté about 30–45 seconds until fragrant.
- Add broccoli and a splash of the reserved pasta water; reduce heat to medium-low, cover, and steam for 3–4 minutes until the broccoli is bright green and just tender.
- Reduce heat to low and stir in the heavy cream. Simmer gently for 1–2 minutes, then add shredded cheddar and stir until melted and creamy.
- Add the cooked pasta to the skillet and toss to combine. Season with salt and pepper to taste.
- Sprinkle the grated Parmesan on top, toss briefly, and serve warm.
Notes
You can make it lighter by using half-and-half or replacing some cheese with nutritional yeast. Adjust the recipe with additional ingredients like grilled chicken or sun-dried tomatoes for variations.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 766
- Sugar: 2g
- Sodium: 590mg
- Fat: 51g
- Saturated Fat: 31g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 130mg