Cheesy Broccoli Pasta (Print Version)
# Ingredients:
01 -
A dozen ounces of mini shells or any small pasta shape.
02 -
One bunch of broccoli, broken into little florets.
03 -
A tablespoon of olive oil.
04 -
Two spoons of unsalted butter.
05 -
One onion, medium size, diced up.
06 -
Three garlic cloves, chopped finely.
07 -
A teaspoon of Italian herbs.
08 -
A pinch of red chili flakes, about 1/4 teaspoon.
09 -
Season with pepper and salt as needed.
10 -
One cup of heavy cream.
11 -
One cup of Parmesan, shredded fresh.
# Instructions:
01 -
Cook the pasta in salty water as written on the box. Scoop out a cup of that water before you drain it.
02 -
Melt butter with oil in a big pan over medium heat. Toss in the onion and let it cook for 3 minutes, then stir in the garlic for half a minute.
03 -
Throw in broccoli, herbs, chili flakes, plus salt and pepper. Let this cook for around 5 minutes until the broccoli softens nicely.
04 -
Pour in the cream and half a cup of that pasta water. Bring it to a boil, then let it simmer gently for 5 minutes until it thickens.
05 -
Stir in the Parmesan and the cooked pasta shells. Mix it all up and cook one more minute. Sprinkle extra Parmesan to serve.
# Notes:
01 -
Add plenty of salt to your pasta water to boost flavor.
02 -
Stop cooking pasta just before it turns mushy—keep it firm.
03 -
You can store this in the fridge for up to 5 days.