Description
This creamy broccoli pasta is a simple, comforting dish that can be made in just under 20 minutes. This recipe is loaded with fresh broccoli in a velvety sauce, made with a rich blend of cream and pecorino romano cheese.
Ingredients
Scale
- 16 ounces orecchiette
- 4 tablespoons butter
- 4 garlic cloves, minced
- 4 cups broccoli, divided
- 1 tablespoon flour
- 1 ½ cup cream
- ½ teaspoon coarse salt
- ⅓ cup pecorino romano cheese
- ½ cup pasta water, reserved (this is important for the sauce)
Instructions
-
Cook pasta, according to package directions for al denté. Reserve 1/2 cup of pasta water, drain and set aside.
- Divide broccoli into two 2 cup servings. Steam 2 cups of broccoli and set aside. Finely chop remaining broccoli and set aside for sauce.
-
Heat butter over medium heat, add garlic and sauté until aromatic. Add chopped broccoli and continue to cook until broccoli is tender.
-
Sprinkle flour over broccoli and stir until well distributed.
-
Whisk in heavy cream and salt, cooking until thickened.
-
Remove from heat before stirring in pecorino romano cheese, to avoid clumping.
- Add pasta and broccoli back to the pot and stir until well coated.
-
Add pasta water as needed, stirring until sauce has reached desired consistency.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Orecchiette
- Method: Stovetop
Nutrition
- Serving Size:
- Calories: 364
- Sugar: 3 g
- Sodium: 129.1 mg
- Fat: 15.3 g
- Saturated Fat: 9.2 g
- Carbohydrates: 47.2 g
- Fiber: 3.1 g
- Protein: 9.8 g
- Cholesterol: 40.7 mg
