Cheesy Broccoli Pasta (Printable Version)
# What You'll Need:
01 -
1 cup freshly shredded Parmesan cheese.
02 -
1 cup heavy cream.
03 -
¼ teaspoon chili flakes.
04 -
3 minced garlic cloves.
05 -
1 medium onion, finely diced.
06 -
1 tablespoon extra virgin olive oil.
07 -
2 tablespoons butter, unsalted.
08 -
Salt and black pepper as needed.
09 -
12 ounces small shell pasta or any mini-shaped variety.
10 -
1 broccoli head, split into tiny florets.
11 -
1 teaspoon dried Italian herbs.
# Preparation Steps:
01 -
Cook the pasta in salted boiling water, following package instructions. Before draining, save 1 cup of that water.
02 -
In a big frying pan over medium heat, warm olive oil and butter. Add the chopped onion and soften for 3 minutes. Stir in minced garlic and cook briefly, about 30 seconds.
03 -
Toss broccoli, Italian herbs, chili flakes, salt, and pepper into the skillet. Cook and stir for 5 minutes until the florets start to soften.
04 -
Pour in the cream along with ½ cup of the reserved pasta water. Bring it to a boil, reduce the heat, and let it simmer for 5 minutes or until it thickens up.
05 -
Stir in the Parmesan cheese and cooked pasta. Mix well and let it cook for another minute. You can sprinkle extra Parmesan on top before serving.
# Additional Tips:
01 -
Generously salt the water for tastier pasta.
02 -
Don't overcook pasta; leave it with a bite.
03 -
Good for up to 5 days in the fridge.