Description
A delicious and creamy pasta dish with broccoli and cheddar cheese, perfect for a quick meal.
Ingredients
Scale
- 4 cups broccoli florets
- 2 cups baby spinach (optional but recommended)
- ⅓ cup reduced-sodium broth (chicken or vegetable)
- ⅓ cup heavy cream (or milk)
- 1 cup shredded cheddar cheese
- 2 tablespoons butter
- ¼ teaspoon salt (optional)
- pinch garlic powder (optional)
- 1 pound pasta (such as elbows or other mini pasta shape)
- Parmesan cheese, cracked black pepper, red pepper flakes, lemon zest (optional)
Instructions
- Bring a large pot of water to a boil. Add the broccoli and cook for 4 minutes or until soft when poked with a fork.
- Use a fine-mesh strainer or slotted spoon to remove the broccoli and add to a blender. Add the spinach, broth, cream, cheese, butter, salt, and garlic powder if using. Blend until smooth.
- Meanwhile, add the pasta to the boiling water and cook according to package directions. Drain and return to the pot.
- Stir as much of the cheese sauce into the pasta as you like to coat the pasta thoroughly. Serve warm, topped with parmesan, red pepper flakes, lemon zest and/or cracked black pepper if desired.
Notes
- This dish can be made with either fresh or frozen broccoli.
- Adjust the ingredients according to your preference.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 3g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 60mg