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Creamy Broccoli Pasta Recipe
Ben Carraoli

Creamy Broccoli Pasta Recipe

I have to admit, I instantly fell in love with this creamy broccoli pasta the first time I made it. The sauce is silky, the broccoli is perfectly tender, and the hint of lemon makes it bright and refreshing. It’s the kind of meal I can whip up on a busy weeknight without feeling stressed. I love how comforting it feels while still being packed with veggies.
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Prep Time 10 minutes
Cook Time 20 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 8 ounces uncooked pasta penne works best to hold the sauce
  • 3 heaping cups fresh broccoli cut into small florets (fresh gives the best crunch; avoid frozen)
  • 2 tablespoons butter unsalted gives better control over seasoning
  • 1/2 tablespoon all-purpose flour to thicken the sauce perfectly
  • 1-2 cloves garlic minced (use fresh for the best flavor)
  • 1/4 cup chicken or vegetable broth adds depth; choose vegetable broth for a vegetarian version
  • 2 teaspoons freshly squeezed lemon juice fresh juice makes a noticeable difference
  • 1/4 teaspoon Italian seasoning a pre-blended mix of herbs saves time
  • 1 cup heavy cream or whipping cream for that silky, rich sauce
  • 1/3 cup freshly grated Parmesan cheese grate yourself for maximum flavor
  • Salt and pepper to taste

Method
 

  1. Bring a large pot of salted water to a boil and cook pasta al dente. About 2-3 minutes before the pasta is done, add the broccoli florets. This saves a pot and keeps the broccoli tender-crisp.
  2. Melt butter in a skillet over medium-high heat, then whisk in flour and cook for 1-2 minutes. Add garlic, broth, lemon juice, and Italian seasoning. Let it bubble slightly for flavor development.
  3. Whisk in heavy cream and cook until slightly thickened. Stir in freshly grated Parmesan cheese and remove from heat to prevent over-thickening.
  4. Drain pasta and broccoli, then toss them in the skillet with the creamy sauce. Add a splash of pasta water if you want a looser sauce. Season with salt, pepper, and extra Parmesan before serving.

Notes

  • I like to taste the broccoli before draining to ensure it’s cooked just right.
  • I often save a bit of pasta water—it helps adjust the sauce consistency perfectly.
  • Grating the Parmesan right before adding gives a creamier texture and stronger flavor.
  • Using fresh garlic makes a huge difference compared to pre-minced.