Ingredients
Scale
- 8 oz short pasta (shells, rotini, or penne)
- 2 cups broccoli florets (fresh or frozen)
- 2 tbsp butter
- 2 cloves garlic, minced
- 1 cup milk or half and half
- 1 cup sharp cheddar cheese, grated
- 1/4 cup parmesan cheese, grated
- Salt and pepper to taste
- Red pepper flakes (optional)
- Lemon zest (optional)
Instructions
- Boil salted water in a large pot.
- Add pasta and cook according to package instructions.
- Two minutes before pasta is done, add broccoli to the same pot.
- Meanwhile, in a skillet, melt butter and sauté garlic until fragrant.
- Stir in flour and whisk for a minute, then slowly add milk to create a sauce.
- Add cheddar cheese, stirring until smooth.
- Reserve 1 cup of pasta water, then drain the pasta and broccoli.
- Combine pasta and broccoli in the skillet with the cheese sauce, adding reserved pasta water as needed for consistency.
- Season with salt, pepper, and optional red pepper flakes or lemon zest, and serve.
Notes
Grate your cheese for smoother melting. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg
Keywords: broccoli pasta, quick dinner, cheese sauce, vegetarian recipe, easy pasta