Broccoli Pasta
The ultimate comfort food, Broccoli Pasta combines creamy goodness with wholesome ingredients. This easy weeknight dinner is packed with nutrients, thanks to the vibrant green broccoli and flavorful seasonings. Perfect for the whole family, you'll want to make it tonight!
Equipment
- Wooden Spoon
- Grater
- Chef's Knife
- Cutting Board
- Large Pot
- Oven
Ingredients
- 2 tablespoons unsalted butter
- 1 small yellow onion ¼-inch diced
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 3 cloves garlic minced, about 1 tablespoon
- 2 teaspoons Italian seasoning
- ¼ teaspoon red pepper flakes optional; or reduce to 1/8 teaspoon if sensitive to spice
- 2 ½ cups low-sodium chicken broth plus additional as needed
- 1 ½ cups nonfat milk or milk of choice
- 8 ounces dry whole wheat ziti or similar pasta such as rigatoni, penne, or fusilli
- 1 medium head broccoli cut into small florets (about 3 cups)
- 2 tablespoons freshly squeezed lemon juice for even more lemon flavor, add the zest also
- ½ cup grated Parmesan cheese plus additional for serving
- 2 tablespoons chopped fresh parsley or basil plus additional for serving
Instructions
- Melt the butter in a Dutch oven or similar large, sturdy pot over medium heat. Once the butter is melted, add the onion, salt, and black pepper. Sauté until the onion begins to soften, about 4 minutes. Do not let the onion brown (adjust the heat as needed if it starts to brown).
- Add the garlic, Italian seasoning, and red pepper flakes. Stir and cook just until fragrant, about 30 seconds.
- Slowly stir in the broth and milk. Bring to a boil, then add the pasta. Let boil for 5 minutes, stirring periodically to keep the pasta from sticking to the pot, then stir in the broccoli florets.
- Continue boiling until the pasta is al dente, about 5 to 7 minutes more. Stir often to make sure the pasta cooks evenly. If at any point the pasta looks too dry, splash in additional broth as needed. The pasta will look a little liquidy at first but will thicken up as it sits.
- Stir in the lemon juice, Parmesan, and parsley. Taste and adjust seasoning as you like. Let rest 5 minutes, then stir once more. Enjoy hot, with a sprinkle of extra Parmesan and parsley as desired.
Notes
- To store: Store leftover creamy broccoli pasta in an airtight container in the refrigerator for up to 4 days.
- To reheat: Reheat in the microwave or over medium-low heat in a skillet with a splash of milk or broth. Adding more fresh herbs and cheese will help revive the flavor.
- To freeze: Broccoli pasta is best enjoyed fresh, as the texture will become soft after freezing and thawing. That said, if you’ve got leftovers you can’t eat within a few days, you can freeze in an airtight container or freezer bag for up to 3 months.