Can I use a different type of pasta?

Yes, you can substitute pasta shells with fusilli, penne, or farfalle. Just follow the package cooking times and adjust as needed.

How do I make this dish vegetarian?

Simply swap the chicken broth for vegetable broth. You can also add mushrooms or chickpeas for extra protein.

Can I make this pasta dairy-free?

Yes! Replace the butter with olive oil, use coconut milk instead of half-and-half, and substitute nutritional yeast for Parmesan cheese.

What if my sauce is too thick?

If the sauce thickens too much, stir in a splash of broth or milk while reheating to restore a creamy consistency.

Creamy Broccoli Pasta

Name: Creamy Broccoli Pasta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian-American
Ingredients: 4 tablespoons butter; 4 cloves garlic, minced; 2 cups chicken broth; 1 ¼ cups half-and-half; ½ lb. medium pasta shells; ¼ teaspoon onion powder; ¼ teaspoon dried thyme; ½ teaspoon dried oregano; ½ teaspoon dried parsley; ½ teaspoon salt; 3 ½ cups broccoli florets, uncooked; 2 teaspoons lemon juice; ¾ cup Parmesan cheese, finely grated

Description

This creamy broccoli pasta is a one-pot comfort meal featuring tender pasta shells in a rich garlic Parmesan sauce with fresh broccoli and a touch of lemon. Perfect for a quick and healthy weeknight dinner, this dish is beginner-friendly, flavorful, and easy to customize.

Ingredients

Scale

4 tablespoons butter
4 cloves garlic, minced
2 cups chicken broth
1 ¼ cups half-and-half
½ lb. medium pasta shells
¼ teaspoon onion powder
¼ teaspoon dried thyme
½ teaspoon dried oregano
½ teaspoon dried parsley
½ teaspoon salt
3 ½ cups broccoli florets, uncooked
2 teaspoons lemon juice
¾ cup Parmesan cheese, finely grated

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Instructions

Melt the butter: In a large skillet over medium heat, melt the butter and add the minced garlic. Stir frequently and cook for about one minute until fragrant.
Add the liquid and seasonings: Pour in the chicken broth and half-and-half, then stir in the onion powder, thyme, oregano, parsley, and salt. Increase the heat slightly and bring the mixture to a gentle boil.
Cook the pasta: Add the pasta shells, making sure they are fully submerged in the liquid. Reduce the heat to a simmer, partially cover the skillet, and cook according to the package instructions, stirring occasionally to prevent sticking.
Add the broccoli: When the pasta has about five minutes left to cook, stir in the broccoli florets. Cover the skillet again and let the steam soften the broccoli while the pasta finishes cooking.
Incorporate the final ingredients: Once the pasta is tender, remove the skillet from the heat. Stir in the lemon juice, then gradually add the grated Parmesan cheese, stirring continuously to ensure it melts smoothly into the sauce.
Let the sauce thicken: Allow the pasta to sit for a couple of minutes, letting the sauce naturally thicken. Serve warm, garnished with extra Parmesan or fresh parsley.

Notes

Use freshly grated Parmesan for the smoothest and creamiest sauce. Pre-packaged cheese may result in a grainy texture.
Adjust the consistency by adding a splash of broth or milk if the sauce becomes too thick.
For extra protein, add grilled chicken, shrimp, or tofu.
To make it spicy, sprinkle in red pepper flakes or a dash of cayenne.
Leftovers can be stored in the fridge for up to three days and reheated with a bit of liquid to refresh the sauce.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Course
Method: One-Pot
Cuisine: Italian-American

Nutrition

Serving Size: 1 portion
Calories: 495 kcal
Sugar: 2 g
Sodium: 866 mg
Fat: 26 g
Saturated Fat: 16 g
Unsaturated Fat: 9 g
Trans Fat: 1 g
Carbohydrates: 48 g
Fiber: 2 g
Protein: 17 g
Cholesterol: 71 mg