Creamy Broccoli Pasta
Servings 3
Equipment
- Large pot
- Large skillet
Ingredients
- 6 oz pasta
- 2 cups broccoli florets chopped
- 1 tbsp salted butter
- ½ small shallot minced
- ¼ tsp Italian seasoning
- Pinch of crushed red pepper to taste
- 3 cloves garlic minced
- 1 tbsp flour
- ½ cup vegetable or chicken broth
- ½ cup heavy cream
- ½ tsp lemon zest
- ½ cup freshly grated Parmesan cheese plus more for serving
- ½ tbsp fresh lemon juice
- Sea salt and freshly cracked black pepper to taste
Instructions
- Cook the pasta until al dente in a large pot of well-salted boiling water, according to package instructions.
- Add the broccoli florets for the last 1-2 minutes of cooking time, and cook until crisp-tender. Drain the pasta and broccoli, reserving ½ cup of cooking water, and set aside.
- Meanwhile, melt the butter in a large skillet over medium-high heat. Add the shallot, Italian seasoning, and crushed red pepper flakes, and cook, stirring often, for 1 minute.
- Add the garlic and flour and cook, stirring constantly, for 1 minute.
- Slowly, continuously, whisk in the broth.
- Stir in the heavy cream and lemon zest, reduce heat to medium-low, bring the sauce to a simmer, and then whisk in the Parmesan cheese.
- Once the cheese is melted, whisk in the lemon juice. Taste and season with sea salt and freshly cracked black pepper.
- Add the al dente pasta and broccoli to the sauce, and stir until well coated. Add some of the reserved cooking water if needed.
- Remove the skillet from the heat. Taste and re-season if needed.
- Serve immediately with lots of fresh Parmesan on the side. Enjoy.