Ingredients
Scale
- 8 oz penne pasta
- 2 cups broccoli florets
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1/4 cup grated Parmesan cheese
- 1/4 cup heavy cream or plant-based alternative
- Salt and pepper to taste
- Red pepper flakes (optional)
Instructions
- Cook the pasta according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add garlic and sauté until fragrant.
- Add broccoli florets to the skillet and cook until tender-crisp, about 5 minutes.
- Stir in heavy cream, Parmesan cheese, salt, pepper, and red pepper flakes if using. Cook until the sauce slightly thickens.
- Combine the cooked pasta with the sauce and vegetables. Toss to coat evenly.
- Serve warm, garnished with additional cheese or herbs if desired.
Notes
- You can substitute heavy cream with cashew cream for vegan option.
- Add lemon zest for a fresh citrus twist.
- Use whole wheat or gluten-free pasta for dietary preferences.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Method: Boiling, Sautéing
- Cuisine: Italian-inspired
- Diet: Vegetarian, Healthy
Nutrition
- Serving Size: 1 plate
- Calories: 380 Kcal
- Sugar: 4g
- Sodium: 320mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 6g
- Protein: 14g
- Cholesterol: 25mg