Creamy Broccoli Pasta
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Recipe Intro From dwellbymichelle
Weeknight dinners just got easier with this Creamy Broccoli Pasta featuring Cascadian Farm Organic Frozen Broccoli Florets. Ready in just 25 minutes, this comforting yet wholesome dish is packed with tender veggies, savory garlic, and a creamy Parmesan sauce that coats every bite of rigatoni. It’s a feel-good comfort food perfect for busy nights.
- Recipe Card
Recipe Card
ingredients
- 1/2 pound rigatoni pasta
- 2 tablespoons olive oil
- 4 garlic cloves, minced
- 1 cup reserved pasta water
- 1 (10 ounce) bag Cascadian Farm Organic Frozen Broccoli Florets
- 1/2 cup half & half
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 3/4 cup grated Parmesan cheese
- 3/4 teaspoon dried parsley
- 1/2 teaspoon red pepper flakes (optional)
- Juice of 1/2 lemon
Method
Step 1
Cook the pasta: Bring a large pot of salted water to a boil and cook rigatoni according to package instructions. Reserve 1 cup of the pasta water before draining.
Step 2
Sauté the garlic: In a large skillet, heat olive oil over medium heat. Add the minced garlic and sauté for 1–2 minutes, until fragrant.
Step 3
Add broccoli and simmer: Pour the reserved pasta water into the skillet and bring to a boil. Add the frozen broccoli florets and cook for about 3 minutes, or until tender.
Step 4
Make it creamy: Reduce the heat to medium-low and stir in half & half, salt, pepper, and Parmesan cheese. Stir until the sauce thickens slightly.
Step 5
Combine with pasta: Add the cooked rigatoni to the skillet and toss to coat in the sauce. Turn off the heat.
Step 6
Finish and serve: Stir in dried parsley and red pepper flakes (if using). Just before serving, drizzle with lemon juice. Taste and adjust seasonings as needed. Serve warm and enjoy!