Ingredients
Pasta and Vegetables
- 8 oz pasta (e.g., penne or rotini)
- 2 cups fresh broccoli florets
Cream and Cheese Sauce
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced
- Salt and pepper to taste
- drizzle Olive oil For sautéing garlic
Method
Cooking Pasta and Broccoli
- Cook the pasta according to package instructions until al dente.
- In the last 3 minutes of cooking, add the broccoli florets to the boiling pasta water.
- Drain and set aside.
Making the Cheese Sauce
- In a large skillet, heat a drizzle of olive oil over medium heat.
- Add minced garlic and sauté until fragrant, about 1 minute.
- Pour in the heavy cream and bring to a gentle simmer.
- Stir in the cheddar and Parmesan cheese until melted and smooth.
Combining Ingredients
- Add the cooked pasta and broccoli to the sauce, tossing to combine.
- Season with salt and pepper to taste.
- Serve warm, topped with additional cheese if desired.
Nutrition
Serving: 1gCalories: 500kcalCarbohydrates: 45gProtein: 20gFat: 30gSaturated Fat: 15gSodium: 600mgFiber: 3gSugar: 2g
Notes
Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently with a splash of milk or cream to restore creaminess. You can add other vegetables like peas or spinach for more nutrition or incorporate cooked chicken or bacon for a heartier dish.
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