Ingredients
Scale
- 8 oz of your favorite pasta (penne, fusilli, or spaghetti)
- 2 cups fresh broccoli florets
- 3 cloves garlic, minced
- 1 cup heavy cream or coconut cream for a vegan version
- 1/2 cup grated Parmesan cheese (or vegan cheese)
- 2 tablespoons olive oil
- Salt and pepper to taste
- Red pepper flakes (optional for heat)
- Fresh lemon juice (for brightness)
- Fresh parsley, chopped
Instructions
- Cook the pasta according to package instructions until al dente. During the last 3 minutes of cooking, add the broccoli florets to the boiling water. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Pour in the heavy cream and bring to a gentle simmer. Add grated Parmesan cheese, stirring until melted and smooth. Season with salt, pepper, and red pepper flakes if desired.
- Add the cooked pasta and broccoli into the skillet with the creamy garlic sauce. Toss gently until well coated. Squeeze fresh lemon juice over the top for brightness. Garnish with chopped parsley before serving.
Notes
- For vegan variation, replace heavy cream with coconut or cashew cream and use vegan cheese.
- You can substitute zucchini noodles or spiralized carrots for gluten-free or low-carb options.
- Ensure not to overcook the broccoli to retain its vibrant color and crunch.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-inspired
- Diet: Vegetarian
Nutrition
- Serving Size: 1 plate
- Calories: 430 kcal Kcal
- Sugar: 4g
- Sodium: 650mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 14g
- Cholesterol: 55mg