Broccoli Pasta
Total Time
25 mins
Prep Time
5 mins
Cook Time
20 mins
Rating
4.77 out of 5 stars
(13)
Ingredients
6
- 2 tablespoons salted butter
- 1/2 cup panko
- 12 ounces pasta
- 4 cups chopped broccoli florets
- 2 tablespoons salted butter
- 1 shallot, diced
- 5 cloves garlic, minced
- 2 tablespoons flour
- 1 cup vegetable broth
- 1 cup heavy cream
- 1/2 teaspoon Italian seasoning
- 1/4 teaspoon crushed red pepper
- 1 teaspoon lemon zest
- 1 cup freshly grated Parmesan cheese, plus more for serving
- 1 tablespoon lemon juice
- Salt and pepper, to taste
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Preparation
Step 1
First make the toasted panko topping. In a small skillet, melt the butter over medium heat. Add the panko and cook, stirring occasionally, until toasted. Remove from heat and set aside.
Step 2
Boil a large pot of water and salt generously. Cook the pasta until al dente, according to package instructions. Add the broccoli the last 2 to 3 minutes of cooking time and cook until tender. Drain the pasta and broccoli and set aside.
Step 3
Meanwhile, in a large pot, melt the butter and add the shallot and garlic. Cook for 1 minute. Whisk in the flour. Slowly pour in the broth, whisking continuously so the flour doesn’t clump up.
Step 4
Stir in the heavy cream, Italian seasoning, crushed red pepper flakes, and lemon zest. On medium-low, bring the sauce to a simmer and then stir in the Parmesan cheese. When the cheese is melted, stir in the lemon juice.
Step 5
Add the pasta and broccoli, stir until well coated. Remove the pan from the heat and season with salt and pepper, to taste.
Step 6
Spoon the pasta onto plates or bowls and top with toasted panko topping and extra Parmesan cheese, if desired. Serve immediately.
Step 7
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Chef's notes
Add cooked cubed chicken or rotisserie chicken.
Add cooked sausage.
Stir in a can of rinsed and drained white beans.
Use cauliflower instead of broccoli.
Add more veggies! Mushrooms, peppers, spinach, and asparagus are all good options.
Stir in sun-dried tomatoes.
