Description
A rich and creamy broccoli pasta dish featuring sautéed garlic and onions, fresh broccoli, and a luscious cheese sauce made with mozzarella, parmesan, and heavy cream, served over al dente ditalini pasta for a comforting and flavorful meal.
Ingredients
Scale
Vegetables and Aromatics
- 1 yellow onion
- 500 g fresh broccoli, chopped
- 4 cloves garlic, minced
Dairy
- 2 tablespoons butter
- 2 cups heavy cream
- 8 oz mozzarella cheese, shredded
- 8 oz parmesan cheese, grated
Pasta and Liquids
- 16 oz ditalini pasta
- ½ cup reserved pasta water
- 2 tablespoons olive oil
- Salt, 2 teaspoons (divided)
- Freshly ground black pepper, to taste
Instructions
- Prepare aromatics: In a large skillet, melt butter with olive oil over medium heat. Add minced garlic and diced onion, sauté until translucent, about 5-7 minutes. Season with 1 teaspoon of salt.
- Cook broccoli: Stir in chopped broccoli and continue to sauté for another 5 minutes until the broccoli is tender but still vibrant green. Add another teaspoon of salt.
- Make cheese sauce: Pour in the heavy cream and bring the mixture to a gentle simmer. Add shredded mozzarella cheese and stir continuously until the cheese melts and the sauce becomes smooth. Season with salt and pepper to taste.
- Cook pasta: Meanwhile, cook ditalini pasta in a separate pot according to package instructions until al dente. Reserve ½ cup of pasta water, then drain the pasta.
- Combine pasta and sauce: Add the cooked pasta to the skillet with the broccoli and creamy sauce. Pour in the reserved pasta water and toss gently until the pasta is well coated with the sauce.
- Finish with parmesan: Remove the skillet from heat. Sprinkle grated parmesan cheese over the pasta and stir until the cheese melts and incorporates into the sauce.
- Serve: Serve immediately, garnished with additional parmesan cheese and freshly ground black pepper if desired. Enjoy your creamy broccoli pasta!
Notes
- Use pasta water to adjust sauce consistency and help it cling better to the pasta.
- Do not overcook broccoli; it should be tender but still bright green.
- Reserve some parmesan for garnishing to enhance flavor and presentation.
- Use oils with a high smoke point like olive oil to avoid unpleasant flavors.
- Keep an eye on the sauce to prevent it from boiling vigorously, which can cause the cream to separate.
- Ensure good ventilation when sautéing to avoid smoke buildup.
Nutrition
- Serving Size: 1 serving
- Calories: 550 kcal
- Sugar: 3 g
- Sodium: 500 mg
- Fat: 35 g
- Saturated Fat: 20 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 5 g
- Protein: 20 g
- Cholesterol: 90 mg
