Description
A rich, cheesy, and creamy pasta dish packed with tender broccoli florets, perfect for a comforting vegetarian meal.
Ingredients
Units
Scale
- 8 oz (225g) pasta (penne or fusilli)
- 2 cups broccoli florets
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 2 cups milk
- 1 cup shredded cheddar cheese
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
Instructions
- Cook the pasta in a large pot of salted boiling water according to package directions. Add broccoli florets during the last 3 minutes of cooking. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.
- Sprinkle in the flour and cook, stirring constantly, for about 1 minute to form a roux.
- Gradually whisk in the milk, continuing to stir until the mixture thickens, about 5-7 minutes.
- Add cheddar cheese and Parmesan cheese, stirring until melted and the sauce is smooth.
- Season with salt, black pepper, and red pepper flakes if using.
- Combine the drained pasta and broccoli with the cheese sauce. Toss well to coat evenly.
- Serve hot, garnished with extra cheese or herbs if desired.
Notes
- You can use frozen broccoli, just thaw and drain before adding.
- For extra creaminess, add a splash of heavy cream or cream cheese.
- Use whole grain or gluten-free pasta for dietary preferences.
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 6g
- Sodium: 520mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 45mg