Creamy Parmesan Broccoli Pasta
A quick and creamy pasta dish combining tender broccoli, a smooth Parmesan sauce, and al dente pasta. Perfect for a 20-minute lunch or flavorful side with minimal ingredients.
Equipment
- 1 large skillet
- 1 Dutch oven optional, can be replaced by skillet
- 1 large pot for boiling pasta
Ingredients
- 2 tablespoons unsalted butter
- 1.5 pounds broccoli cut into 1/2-inch florets
- 3 medium garlic cloves minced
- 12 ounces short-cut pasta shells, elbows, spirals
- 6 ounces cream cheese cubed
- 3/4 cup freshly grated Parmesan cheese
- Salt and pepper to taste
Instructions
- Melt the butter in a large skillet or Dutch oven over medium-high heat.
- Add broccoli florets and sauté for 3 to 5 minutes until crisp-tender.
- Add minced garlic and cook for an additional 1 minute until fragrant.
- Transfer broccoli and garlic to a bowl and set aside.
- Cook pasta in salted boiling water until al dente, then reserve 1 cup of cooking water and drain pasta.
- In the same pan used for broccoli, melt the cream cheese over medium heat until smooth, stirring occasionally.
- Add cooked pasta, broccoli, and 1/2 cup reserved pasta water to the pan and cook for 3 to 5 minutes, stirring until sauce coats pasta and broccoli. Add more pasta water if needed to loosen the sauce.
- Stir in the Parmesan cheese until melted and fully incorporated.
- Season with salt and pepper to taste and serve immediately while warm.
Notes
- Best served immediately to preserve creaminess and texture.
- You can substitute cream cheese with mascarpone for a different flavor.
- Reserve pasta water to adjust sauce consistency as needed.