Creamy Broccoli Pasta
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.
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Ingredients
- 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.
Nutrition
Calories: 449kcal Carbohydrates: 48g Protein: 11g Fat: 24g Saturated Fat: 15g Polyunsaturated Fat: 1g Monounsaturated Fat: 6g Trans Fat: 0.2g Cholesterol: 70mg Sodium: 271mg Potassium: 320mg Fiber: 3g Sugar: 4g Vitamin A: 1122IU Vitamin C: 40mg Calcium: 111mg Iron: 1mg