Creamy Broccoli Pasta (Printable)

Pasta and broccoli in a smooth, creamy sauce with Parmesan for a quick, flavorful dinner.

# Ingredient List:

→ Pasta

01 - 12 ounces penne or fusilli

→ Vegetables

02 - 1 large head broccoli, cut into small florets (about 12 ounces)
03 - 2 cloves garlic, minced
04 - 1 small onion, finely chopped

→ Dairy

05 - 3/4 cup plus 2 tablespoons heavy cream
06 - 1/2 cup grated Parmesan cheese
07 - 2 tablespoons unsalted butter

→ Seasonings

08 - 1/2 teaspoon salt, plus more for pasta water
09 - 1/4 teaspoon freshly ground black pepper
10 - Pinch of red pepper flakes (optional)

→ Garnish

11 - Extra grated Parmesan
12 - Freshly chopped parsley

# Steps:

01 - Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions. Add the broccoli florets during the last 3 to 4 minutes of cooking. Reserve 1/2 cup of pasta water, then drain the pasta and broccoli together.
02 - In a large skillet over medium heat, melt the butter. Add the finely chopped onion and cook for 2 to 3 minutes until softened. Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
03 - Pour the heavy cream into the skillet and bring to a gentle simmer. Stir in the grated Parmesan cheese until fully melted and the sauce is smooth.
04 - Add the drained pasta and broccoli to the skillet. Toss thoroughly to coat in the sauce, adding reserved pasta water gradually to adjust consistency as needed.
05 - Season with salt, freshly ground black pepper, and red pepper flakes if desired. Taste and adjust the seasoning accordingly. Serve immediately, garnished with extra Parmesan cheese and chopped parsley.

# Expert Advice:

01 -
  • It comes together in under 30 minutes without any fussy techniques or special skills.
  • The sauce is rich and silky without feeling heavy or pretentious.
  • Broccoli transforms into something even skeptics will happily eat when it's swimming in this cream.
02 -
  • Reserve your pasta water before draining—that starchy liquid is what loosens the sauce to the perfect consistency, and you can't recreate it afterward.
  • Don't let the cream boil aggressively or it can separate and break; gentle heat is your ally here.
  • Fresh Parmesan makes all the difference between a silky sauce and one that turns grainy or clumpy.
03 -
  • If you don't have heavy cream, you can use half-and-half or even whole milk mixed with a tablespoon of cornstarch, though the richness won't be quite the same.
  • Grate your Parmesan fresh just before cooking—pre-shredded cheese contains anti-caking agents that prevent it from melting smoothly into the sauce.

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