Creamy Broccoli Pasta

A delicious and creamy pasta dish featuring tender broccoli florets and finely grated Parmesan cheese. Perfect for a quick yet elegant meal.

Cook time: 30 minutes

Servings: 4

Ingredients

• 1 pound broccoli cut into small florets and coarsely chopped
• 0 salt to taste
• 0 water enough to boil the pasta
• 1 pound dried spaghetti
• 1 cup water reserved from pasta cooking water
• 0.25 cup extra-virgin olive oil
• 1 onion finely chopped
• 1 clove garlic minced
• 1 pound broccoli cooked and set aside
• 0 salt to taste
• 0 black pepper to taste
• 0.5 cup heavy cream
• 1 broccoli mixture from step 4
• 1 pound dried spaghetti cooked and set aside
• 1 broccoli sauce from step 5
• 0.25 cup water reserved from pasta cooking water
• 0 salt to taste
• 0 black pepper to taste
• 1.25 cups parmesan cheese grated

Instructions

1. Bring a large pot of salted water to a boil over medium-high heat. Add the broccoli and cook until al dente, about 3 minutes. Remove with a slotted spoon and set aside, keeping the water boiling to cook the pasta.
2. Add the pasta to the boiling water and cook to al dente according to the package directions. Reserving 1 cup (250 ml) of the cooking water, drain the pasta, return to the empty pot, and set aside.
3. Meanwhile, in a large sauté pan, heat the olive oil over medium heat. Add the onion and sauté until tender and golden, about 5 minutes. Add the garlic and cook for another minute.
4. Add the cooked broccoli and season with salt and pepper. Pour in the heavy cream and cook for 15 seconds before removing from heat.
5. Transfer the broccoli mixture to a food processor and process until roughly creamy.
6. Add the broccoli sauce and a few tablespoons of the reserved pasta water to the pot of pasta. Set the pot over medium-high heat, stirring frequently, until the pasta is well-coated, about 2 minutes.
7. Season with salt and pepper. Scatter the grated Parmesan cheese on top before serving.