Ingredients
Scale
- 10 ounces penne pasta
- 2 cups fresh broccoli florets
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 2 tablespoons olive oil
- 2 tablespoons all-purpose flour
- 1 cup vegetable broth
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- ½ teaspoon crushed red pepper flakes (optional)
- 2 tablespoons fresh lemon juice
- 2 tablespoons fresh basil, chopped
Instructions
- Cook the penne in salted boiling water according to package instructions until al dente. Add broccoli during the last 2 minutes of cooking. Drain and set aside.
- In a skillet over medium heat, sauté minced garlic in olive oil until fragrant.
- Stir in flour to create a roux. Gradually whisk in vegetable broth and heavy cream until thickened.
- Remove from heat and mix in Parmesan cheese until melted. Season with salt, pepper, and optional red pepper flakes.
- Toss cooked pasta and broccoli with the cheese sauce; add lemon juice and basil before serving.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Boiling/Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (about 240g)
- Calories: 490
- Sugar: 3g
- Sodium: 460mg
- Fat: 26g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 3g
- Protein: 16g
- Cholesterol: 70mg