Creamy Broccoli Pasta Shells (Print Version)
# Ingredients:
01 -
4 tablespoons unsalted butter
02 -
4 cloves garlic, finely minced
03 -
2 cups chicken broth
04 -
1¼ cups half and half
05 -
225 grams medium pasta shells
06 -
¼ teaspoon onion powder
07 -
¼ teaspoon dried thyme
08 -
¼ teaspoon salt
09 -
½ teaspoon dried oregano
10 -
½ teaspoon dried parsley
11 -
350 grams broccoli florets, uncooked
12 -
2 teaspoons freshly squeezed lemon juice
13 -
75 grams Parmesan cheese, freshly grated
# Instructions:
01 -
Organize and measure all components before starting. Cut broccoli into uniformly small florets for even and fast cooking.
02 -
In a large skillet over medium heat, melt butter. Add minced garlic and sauté for 1 minute until fragrant but not browned.
03 -
Pour in chicken broth and half and half. Stir in onion powder, dried thyme, salt, oregano, and parsley. Bring mixture to a simmer.
04 -
Add pasta shells to the skillet, ensuring they are fully submerged in the liquid. Return to a gentle boil and cover partially. Cook as per pasta package instructions, adding broccoli florets in the last 6 minutes. Stir occasionally to prevent sticking.
05 -
Remove cover and test pasta for doneness. If needed, cover again and continue cooking until desired texture is reached.
06 -
Take skillet off the heat. Add lemon juice, then gently fold in the grated Parmesan using a silicone spatula until incorporated. The sauce will thicken upon standing.
07 -
Transfer pasta to serving bowls, garnish with additional parsley if desired, and serve alongside garlic bread.
# Notes:
01 -
For the best flavor and melting, grate Parmesan from a block rather than using pre-grated varieties.
02 -
A cheese blend of Parmesan, Asiago, and Romano creates a deeper flavor profile.
03 -
Allow the base to cool slightly before adding cheese to ensure a smooth, non-grainy sauce.
04 -
Fusilli or farfalle may be substituted for pasta shells; adjust the cooking time as per packaging.
05 -
Store cooled pasta in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months. Note: Reheated dairy sauce may alter texture slightly.