Creamy Broccoli Pasta (Print Version)
# Ingredients:
→ Main Basics
01 -
2 tablespoons of olive oil
02 -
2 tablespoons of butter
03 -
1 large yellow onion, chopped finely
04 -
4 garlic cloves, minced fresh
→ Veggies and Carbs
05 -
16 ounces of ditalini pasta
06 -
500 grams of fresh broccoli, cut into small florets
07 -
1/2 cup of saved pasta water for smooth sauce blending
→ Creamy Sauce Additions
08 -
8 ounces of grated Parmesan cheese
09 -
8 ounces of shredded mozzarella cheese
10 -
2 cups of heavy cream
11 -
Salt and black pepper, to season as you like
# Instructions:
01 -
Heat both butter and olive oil in a wide skillet on medium heat. Toss in the diced onion and minced garlic, cooking them gently until fragrant and soft, usually about 5-7 minutes. Sprinkle a teaspoon of salt to bring out their wonderful aroma.
02 -
Add the broccoli florets to the same skillet, letting them cook for an extra 5 minutes. Look for the broccoli to soften up a little while staying vibrant green. Sprinkle in another teaspoon of salt to layer more savory taste.
03 -
Pour your heavy cream into the skillet, letting it heat to a light simmer. Gradually stir in the mozzarella cheese until it fully melts, leaving you with a creamy and rich sauce consistency. Adjust the seasoning with salt and pepper to your liking.
04 -
As the sauce simmers, cook ditalini in a separate pot by following the package’s guidance for al dente perfection. Don’t forget to save half a cup of the starchy pasta water before draining!
05 -
Combine the drained, cooked pasta with the broccoli in your skillet. Pour in the reserved pasta water and give the mixture a gentle toss until the pasta is nicely coated in that creamy sauce.
06 -
Take the skillet off the heat and sprinkle in the Parmesan cheese right away. Stir it around as it melts, adding an extra level of flavor to the dish.
07 -
Serve this delicious pasta while it’s still invitingly warm. Top it with more Parmesan and a pinch of black pepper for presentation and taste.
# Notes:
01 -
The leftover pasta water is the secret to a silky, well-mixed sauce that sticks to the pasta.
02 -
For best results, shred your cheeses fresh instead of using pre-shredded ones.