Cream of Broccoli Pasta

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5 from 2 votes

This veggie-packed cream of broccoli pasta is a simple yet satisfying weeknight dinner!

Prep Time20

Cook Time10

Total Time30

Course: Main Dish

Cuisine: Italian

Servings: servings

Calories: 340kcal

Author: Rosemary Molloy

Ingredients

14 ounces broccoli florets
2 tablespoons olive oil
1 clove garlic (minced)
¼ teaspoon salt
1-2 dashes black pepper
3½ cups cooked short pasta (penne, rigatoni)

EXTRAS

¼ cup freshly grated parmesan cheese grated (divided)

US Customary - Metric

Instructions

In a large pot of salted water cook the broccoli floret until fork tender 6-10 minutes. Remove with a slotted spoon to a clean bowl, to the same pot add the pasta and cook until al dente.
In a large skillet add the olive oil, garlic and cook 30 seconds, add the broccoli sprinkle with salt and pepper and sautee 2-3 minutes on medium heat. Transfer to a blender or food processor add the 3 tablespoons of parmesan cheese and blend until creamy, if necessary add some pasta water, I added ½ cup.
In the same skillet add the blended broccoli cream mixture, drained cooked pasta and 2-3 tablespoons of pasta water, cook on high for 60 seconds tossing continuously. Serve sprinkled with freshly grated parmesan cheese. Enjoy!

Notes

How to store the Cream of broccoli pasta

While this broccoli pasta tastes best fresh, you can store the leftovers but I don’t recommend freezing it as the texture will change.

How Much Dry Pasta To Cooked Pasta

Pasta usually doubles in size when cooked, so for the recipe you will need approximately 1½ to 2 cups of dried pasta to make 3 cups cooked. One cup of uncooked pasta is equal to approximately 70 grams (I measured with mezze rigatoni).

Nutrition