Easy Broccoli Pasta
This Easy Broccoli Pasta recipe is a quick and comforting weeknight meal. Tender broccoli florets and perfectly cooked pasta are coated in a creamy, cheesy sauce, making it a healthy and satisfying dish.
Equipment
- Large pot
- Skillet
- Colander
- Measuring cups and spoons
- Knife
- Cutting board
- Wooden spoon or spatula
Ingredients
- 1 pound pasta penne, farfalle, or your favorite shape
- 1 large head of broccoli, cut into florets
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 8 ounces cream cheese, softened
- ½ cup grated Parmesan cheese
- ¼ cup milk or pasta water more if needed
- ¼ cup chopped fresh basil optional
- Red pepper flakes optional, for a little heat
- Salt to taste
- Pepper to taste
Instructions
- Bring a large pot of salted water to a boil.
- While the water is heating, wash the broccoli head thoroughly. Cut the head into bite-sized florets, ensuring they are roughly the same size for even cooking.
- Heat olive oil in a large skillet over medium heat. Add the minced garlic and cook for about 30 seconds, until fragrant, being careful not to burn it.
- Add the broccoli florets to the skillet. Season with salt and pepper. Cook, stirring occasionally, for 5-7 minutes, or until the broccoli is tender-crisp and slightly browned.
- Remove the broccoli from the skillet and set aside.
- Add the pasta to the boiling water and cook according to package directions until al dente. Reserve about 1 cup of pasta water before draining.
- Drain the pasta and set aside.
- In the same skillet you used for the broccoli, add the softened cream cheese.
- Cook over low heat, stirring constantly, until the cream cheese is melted and smooth.
- Stir in the Parmesan cheese until melted and well combined.
- Gradually add the milk or pasta water, a little at a time, until the sauce reaches your desired consistency.
- Season with salt and pepper to taste. Add red pepper flakes, if using.
- Add the cooked pasta and broccoli to the skillet with the sauce. Toss gently to coat everything evenly.
- If the sauce is too thick, add a little more pasta water until it reaches the desired consistency.
- Stir in the chopped fresh basil (if using).
- Serve immediately.
Notes
Don't overcook the broccoli; aim for tender-crisp. Salt your pasta water generously. Reserve pasta water to adjust the sauce consistency. Add a squeeze of lemon juice to brighten the flavors. For extra crunch, toast breadcrumbs with olive oil and garlic and sprinkle over the finished dish. Store leftovers in airtight containers in the refrigerator for up to 3-4 days. To prevent drying out during reheating, add a splash of milk or pasta water.