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Creamy Broccoli Pasta
author
Maricruz Avalos Flores
4
This creamy broccoli pasta recipe is a keeper! Made with a scrumptious sauce that coats heavenly the pasta. And is made in only 20 minutes!
prep
10
minutes
minutes
cook
10
minutes
minutes
total
20
minutes
minutes
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Ingredients
Cups (US)
-
Metric
▢
1.1
lb
broccoli
▢
12
oz
penne pasta
▢
½
cup
heavy cream
▢
3
Tbsp
butter
▢
½
cup
Fontina cheese
(shredded)
▢
½
cup
parmigiano cheese
(grated )
▢
1 ½
Tbsp
extra virgin olive oil
▢
2
cups
chicken stock
▢
2
tsp
garlic powder
▢
2
tsp
Dijon mustard
▢
Salt & pepper
(to taste)
Instructions
Place a large pot with water over high heat.
Bring to a boil and cook the pasta according to the package instructions.
While the pasta is cooking cut the broccoli in half then chop it into small florets.
In a large sauté pan heat the oil over medium heat, add the butter and as soon as it melts, add the broccoli florets.
Add the garlic, salt, and pepper, then pour one cup of chicken stock.
Mix well and cook until broccoli will be al dente (about 4 minutes), adding the remaining stock little by little.
Make sure there’s still some liquid, then add the cream and mustard. Mix well and cook for one minute.
Turn off the heat, then add pasta, Fontina cheese and parmigiano.
Pour over half a cup of cooking water and mix vigorously until the cheese is melted and the sauce has a creamy texture.
Serve immediately with more parmigiano cheese sprinkled on top.
Nutrition Information
Calories:
745
kcal
|
Carbohydrates:
79
g
|
Protein:
27
g
|
Fat:
36
g
|
Saturated Fat:
19
g
|
Trans Fat:
1
g
|
Cholesterol:
95
mg
|
Sodium:
666
mg
|
Potassium:
778
mg
|
Fiber:
6
g
|
Sugar:
7
g
|
Vitamin A:
1730
IU
|
Vitamin C:
112
mg
|
Calcium:
343
mg
|
Iron:
3
mg
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