Broccoli Cheese Pasta
A creamy, cheesy pasta dish packed with tender broccoli florets. Quick, comforting, and family-friendly—perfect for weeknight dinners or meal prep.
Equipment
- Large Pot
- Large Skillet
- Colander
- Wooden Spoon
Ingredients
- 8 oz pasta any type of your choice
- 2 cups broccoli florets fresh or frozen
- 2 tbsp olive oil
- 2 cloves garlic minced
- 1 cup heavy cream
- 1 cup cheddar cheese shredded
- ¼ cup Parmesan cheese grated
- ½ tsp salt or to taste
- ½ tsp black pepper or to taste
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain, reserving 1/4 cup of pasta water, and set aside.
- In a large skillet over medium heat, warm the olive oil. Add minced garlic and sauté for 30 seconds until fragrant.
- Add broccoli florets to the skillet and cook for 3–4 minutes, until bright green and slightly tender.
- Pour in the heavy cream and bring to a gentle simmer. Stir occasionally to heat evenly.
- Stir in shredded cheddar cheese until melted and creamy. Season with salt and black pepper.
- Add the drained pasta to the skillet and toss to coat. If the sauce is too thick, add a splash of reserved pasta water.
- Sprinkle with Parmesan cheese, toss, and serve hot.
Notes
For extra protein, add grilled chicken or shrimp. Make it spicier with red pepper flakes, or swap in gluten-free pasta and dairy-free cheese for dietary adjustments.