Creamy Broccoli and Shell Pasta


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

  1. 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.
  2. 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.
  3. 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.
  4. Serve:
    Serve the creamy broccoli and shell pasta immediately, garnished with fresh parsley if desired.

Enjoy your creamy and comforting pasta dish!

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