Description
Creamy and cheesy broccoli pasta made with tender pasta shells, fresh broccoli, cheddar cheese, and parmesan in a silky homemade cream sauce.
Ingredients
Scale
- 12 ounces pasta shells
- 4 cups fresh broccoli florets
- 2 cups freshly shredded cheddar cheese
- 1 cup freshly grated parmesan cheese
- 2 cups heavy cream
- 4 tablespoons butter
- 4 garlic cloves, minced
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Bring a large pot of salted water to a boil.
- Shred cheese, chop broccoli, and mince garlic.
- Heat olive oil and butter in a deep skillet over medium heat and sauté garlic until fragrant.
- Cook pasta shells until al dente. Add broccoli during the last few minutes of cooking, then drain.
- Pour heavy cream into the skillet and simmer gently.
- Stir in cheddar and parmesan cheese until smooth and creamy.
- Toss pasta and broccoli into the sauce until evenly coated.
- Season with salt and black pepper, then serve hot.
Notes
- Use freshly grated cheese for the smoothest sauce.
- Reserve pasta water if the sauce needs thinning.
- Keep heat low after adding cheese.
- Serve immediately for the creamiest texture.