Cheesy Broccoli Pasta (Print Version)
# Ingredients:
01 -
1 head broccoli, trimmed into bite-sized florets.
02 -
12 ounces small pasta shapes like mini shells.
03 -
1 medium onion, finely diced.
04 -
3 garlic cloves, crushed.
05 -
1 tablespoon olive oil.
06 -
2 tablespoons butter, unsalted.
07 -
1 cup heavy cream.
08 -
1 cup Parmesan, grated fresh.
09 -
1 teaspoon dried Italian herbs.
10 -
¼ teaspoon crushed red chili flakes.
11 -
Salt and black pepper, as needed.
# Instructions:
01 -
Cook pasta in salted boiling water until tender. Save 1 cup of the water before draining.
02 -
Warm butter and oil in a big pan on medium. Soften onion for 3 minutes. Add garlic and stir for another 30 seconds.
03 -
Throw in broccoli, chili flakes, Italian herbs, salt, and pepper. Stir and cook 5 minutes until tender.
04 -
Pour in cream and some of the pasta water (½ cup). Let it come to a boil, then lower heat and cook 5 minutes to thicken.
05 -
Stir in Parmesan and cooked pasta shells. Toss everything together and cook a minute. Sprinkle extra cheese on top before serving.
# Notes:
01 -
Salting pasta water makes flavors pop.
02 -
Leave pasta slightly firm (al dente) so it’s not mushy.
03 -
Store in the fridge for up to 5 days.