There’s something inexplicably comforting about a dish that combines the earthy crunch of broccoli with the creamy, melty goodness of cheese—especially on a weeknight when time’s elusive and you’re yearning for simplicity. Picture this: the pasta twirls, eagerly soaking up the rich, cheesy sauce, while tender broccoli florets peek through, adding a touch of green to the golden landscape. It’s almost like a hug in a bowl—or maybe that’s just me being overly sentimental about food again.
Steps
- Boil a large pot of salted water and cook the pasta until al dente, following package instructions. Add the broccoli to the boiling water during the last 4 minutes. Drain both the pasta and broccoli, then set them aside.
- In the same pot, combine chicken broth, cream, cornstarch, onion powder, and garlic salt. Whisk the mixture over medium heat until it reaches a simmer and thickens.
- Once thickened, remove the pot from heat and mix in the cheddar and Parmesan cheeses until they are fully melted.
- Add the cooked pasta and broccoli back into the pot with the sauce. Stir everything together and season with salt and pepper to taste. Serve the dish immediately.
Ingredients
- 8 ounces medium pasta (e.g., penne or rotini), approximately 3 cups dry
- 4 cups broccoli florets
- 1 cup chicken broth (not low sodium)
- 1 cup half and half or light cream
- 2 tablespoons cornstarch plus 1 teaspoon
- ½ teaspoon onion powder
- ¼ teaspoon garlic salt
- 1 cup shredded sharp cheddar cheese
- ¼ cup shredded Parmesan cheese
- ¼ teaspoon salt, or to taste
- ¼ teaspoon black pepper, or to taste
Nutritional Values
Calories: 1008 | Carbohydrates: 116g | Protein: 40g | Fat: 44g | Saturated Fat: 26g | Cholesterol: 134mg | Sodium: 1652mg | Potassium: 1056mg | Fiber: 8g | Sugar: 6g | Vitamin A: 2410IU | Vitamin C: 172mg | Calcium: 716mg | Iron: 4mg
FAQ
- Can I use frozen broccoli instead of fresh broccoli in this dish?
- Absolutely! If you’re short on time, frozen broccoli works well in this recipe. It doesn’t require cooking; simply add it at the end to thaw.
- What type of pasta is best for this recipe?
- Any medium-sized pasta, such as penne, farfalle, or rotini, will work perfectly for this dish.
- How can I customize the broccoli pasta to include more protein?
- You can add cooked chicken, ham, or smoked sausage to the pasta for an extra protein boost.
- Can I substitute the cheese used in the recipe?
- Yes, you can switch out part of the cheddar cheese for Swiss or Gruyere, and a sprinkle of bleu cheese on top can add a unique flavor.
- How should I store leftovers and reheat them?
- Keep any leftover broccoli pasta in a sealed container in the fridge for up to three days. When reheating, add a splash of milk or cream to help restore its creamy texture.
Tips
- Shred your own cheese for optimal melting; pre-shredded varieties often don’t melt as smoothly.
- Avoid overcooking the broccoli by adding it to the pasta water only in the last few minutes of cooking.
- When using frozen broccoli, simply let it thaw in the pasta mix rather than cooking it separately.
- Enhance the cheese sauce flavor by adding a pinch of nutmeg or half a teaspoon of dry mustard.
Equipment
- Whisk – For mixing the sauce ingredients.
- Large Saucepan – Needed to cook the pasta and broccoli.
- Cheese Grater – For shredding your own cheeses, as pre-shredded cheese doesn’t melt as well in the recipe.
