Cheesy and Creamy Broccoli Pasta

A comforting pasta dish blending creamy cheeses and fresh broccoli, perfect for busy weeknights or special family gatherings.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Italian

Calories: 600

For the Sauce

2 tbsp Butter Adding richness and depth to the sauce.
2 tbsp Olive Oil Enhances flavor and allows for a healthy cooking medium.
1 medium Yellow Onion (diced) Provides a sweet flavor base when sautéed.
4 cloves Garlic (minced) Adds aromatic flavor and warmth.
2 cups Heavy Cream Creates a luscious texture that envelops the pasta.
8 oz Mozzarella Cheese (shredded) Melts beautifully and enhances the creaminess.
8 oz Parmesan Cheese (grated) Gives a salty, nutty flavor that elevates the dish.

For the Pasta

16 oz Ditalini Pasta The perfect shape for capturing the creamy sauce and broccoli.
500 g Fresh Broccoli (chopped into florets) Packed with nutrients and brings a fresh crunch to the dish.
1/2 cup Pasta water (reserved) Adjusts the consistency of the sauce.

Preparation

In a large skillet, melt the butter and olive oil over medium heat until melted and bubbling.
Add the minced garlic and diced onion to the skillet and sauté until the onion turns translucent, about 5-7 minutes. Season with salt.
Toss the chopped broccoli into the skillet, stirring to coat and sauté for another 5 minutes until vibrant green and tender.
Pour in the heavy cream and allow it to simmer gently. Stir in the shredded mozzarella cheese until it melts.

Cooking

Cook the ditalini pasta according to package instructions. Before draining, reserve about 1/2 cup of pasta water.
Combine the drained pasta with the creamy broccoli sauce in the skillet, adding reserved pasta water to achieve a silky consistency.
Top with grated Parmesan cheese before serving.

Experiment with crushed red pepper flakes for a kick or add lemon zest for freshness. Can substitute broccoli with spinach or kale.