Creamy Garlic Broccoli Pasta (Print Version)
# Ingredients:
→ Main Ingredients
01 -
4 tablespoons butter
02 -
4 cloves garlic, minced
03 -
2 cups chicken broth
04 -
1 ¼ cups half and half
05 -
½ pound medium pasta shells
06 -
¼ teaspoon onion powder
07 -
¼ teaspoon dried thyme
08 -
¼ teaspoon salt
09 -
½ teaspoon dried oregano
10 -
½ teaspoon dried parsley
11 -
3 ½ cups broccoli florets, uncooked
12 -
2 teaspoons lemon juice
13 -
¾ cup Parmesan cheese, finely grated into a powder
# Instructions:
01 -
Measure out all ingredients before starting. For quicker cooking, cut the broccoli into smaller pieces.
02 -
Melt butter over medium heat in a large skillet. Add minced garlic and cook for 1 minute.
03 -
Add chicken broth, half and half, onion powder, dried thyme, salt, oregano, and parsley. Mix thoroughly.
04 -
Bring mixture to a boil and add pasta. Submerge pasta into the liquid. Partially cover and cook following package instructions, stirring occasionally. Add broccoli during the last 6 minutes of cooking.
05 -
Remove the cover and test a pasta noodle for doneness. If needed, cover and cook further until desired texture is reached.
06 -
Remove skillet from heat. Add lemon juice and gently mix in Parmesan cheese using a silicone spatula.
07 -
Allow the sauce to thicken upon standing. Garnish with parsley and serve immediately with garlic bread if desired.
# Notes:
01 -
Grate cheese from a block for the best melting and flavor. Avoid pre-shredded Parmesan, which can result in a grainy texture.
02 -
For variety, combine Parmesan with Asiago and Romano cheeses.
03 -
Use similarly-sized pasta like Fusilli or Farfalle if substituting. Adjust cooking time based on package directions.
04 -
The sauce's consistency may slightly change after freezing and reheating.