This creamy broccoli and shell pasta is a comforting, flavorful dish that’s easy to make. The creamy sauce complements the tender broccoli and pasta perfectly, making it a great weeknight meal. It’s a one-pot wonder, perfect for a quick dinner with minimal cleanup.
Ingredients
- 2 cups shell pasta
- 2 cups broccoli florets (fresh or frozen)
- 1 cup heavy cream
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper
- 1/2 teaspoon red pepper flakes (optional)
- 1 tablespoon butter
- Fresh parsley for garnish (optional)
Instructions
- Cook the Pasta:
Bring a large pot of salted water to a boil. Add the shell pasta and cook according to the package directions until al dente. Add the broccoli florets during the last 3 minutes of cooking. Drain the pasta and broccoli together and set aside. - Make the Creamy Sauce:
In the same pot, heat olive oil and butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Pour in the heavy cream and bring it to a simmer. Stir in the Parmesan cheese, salt, pepper, and red pepper flakes (if using). Continue to cook for 3-4 minutes, stirring occasionally, until the sauce thickens. - Combine Pasta and Broccoli:
Add the drained pasta and broccoli to the sauce, tossing to coat evenly. Cook for another 1-2 minutes to heat everything through and allow the flavors to meld. - Serve:
Serve the creamy broccoli and shell pasta immediately, garnished with fresh parsley if desired.
Enjoy your creamy and comforting pasta dish!