Creamy Broccoli Pasta (Print Version)
# Ingredients:
01 -
1 cup freshly grated Parmesan cheese.
02 -
1 teaspoon of Italian herbs.
03 -
3 minced garlic cloves.
04 -
1 medium onion, diced.
05 -
1 tablespoon of olive oil.
06 -
ΒΌ teaspoon crushed red chili flakes.
07 -
Salt and black pepper to your taste.
08 -
2 tablespoons of butter, unsalted.
09 -
12 ounces of bite-sized pasta, like mini shells.
10 -
1 bunch of broccoli, cut into small pieces.
11 -
1 cup of heavy cream.
# Instructions:
01 -
Bring water to a boil, season it generously with salt, then cook the pasta according to the directions on the bag. Before draining, save 1 cup of pasta water.
02 -
Toss in the broccoli with the chili flakes, Italian seasoning, and a sprinkle of salt and pepper. Let it cook for around 5 minutes until it's tender.
03 -
Melt the butter with the olive oil in a large pan over medium heat. Add chopped onions, stirring for about 3 minutes, and toss in the garlic for another 30 seconds.
04 -
Pour in the cream and half a cup of reserved pasta water. Bring it to a boil, then turn it down to simmer for 5 minutes to let it thicken.
05 -
Stir the cooked pasta and Parmesan into the sauce. Toss everything until coated, and let it cook for another minute. Add some extra Parmesan on top if you like.
# Notes:
01 -
Add salt to your boiling water for flavor.
02 -
Pasta should be slightly firm, not overcooked.
03 -
Store leftovers in the fridge for up to five days.