Ingredients:

• 8 ounces of pasta (your choice, I prefer penne or rotini)
• 2 cups of fresh broccoli florets
• 1 tablespoon of olive oil
• 3 cloves of garlic, minced
• 1 cup of heavy cream
• 1 cup of shredded sharp cheddar cheese
• 1/2 cup of grated Parmesan cheese
• Salt and pepper to taste
• 1/2 teaspoon of red pepper flakes (optional, for a little kick)
• Fresh parsley, chopped (for garnish)

Preparing the Pasta and Broccoli

Let’s start by getting our pasta and broccoli ready. This is a crucial step because we want everything to be perfectly cooked and combined.

1. In a large pot, bring salted water to a boil. I usually add about a tablespoon of salt to the water; it helps flavor the pasta.
2. Once the water is boiling, add the pasta. Cook according to the package instructions until al dente, usually around 8-10 minutes.
3. About 3 minutes before the pasta is done, add the broccoli florets to the pot. This way, they will cook perfectly without becoming mushy.
4. Once the pasta and broccoli are cooked, reserve about 1 cup of the pasta water, then drain the rest. Set the pasta and broccoli aside in the pot.

Making the Cheese Sauce

Now, let’s whip up that creamy cheese sauce that will bring everything together. Trust me, this is the star of the dish!

1. In a large skillet, heat the olive oil over medium heat. Once it’s hot, add the minced garlic and sauté for about 1 minute until fragrant. Be careful not to burn it!
2. Pour in the heavy cream and stir well. Allow it to simmer for about 2-3 minutes, stirring occasionally. This will help thicken the sauce slightly.
3. Gradually add the shredded cheddar cheese and grated Parmesan cheese to the skillet, stirring continuously until the cheese is completely melted and the sauce is smooth. If the sauce seems too thick, you can add a little of the reserved pasta water to reach your desired consistency.
4. Season the cheese sauce with salt, pepper, and red pepper flakes (if using). Taste and adjust the seasoning as needed. I like to add a little extra cheese for good measure!

Combining Pasta, Broccoli, and Cheese Sauce

Now comes the fun part—bringing everything together!

1. Once your cheese sauce is ready, add the drained pasta and broccoli back into the skillet. Gently toss everything together until the pasta and broccoli are well coated with the cheese sauce.
2. If the mixture seems too dry, add a bit more of the reserved pasta water until you reach your desired creaminess. I usually find that about 1/4 cup does the trick.
3. Let everything cook together for another 2-3 minutes on low heat, allowing the flavors to meld. Stir occasionally to prevent sticking.

Serving the Broccoli Cheese Pasta

Now that everything is combined and heated through, it’s time to serve this delicious dish!

1. Using a large spoon or tongs, serve the pasta into bowls or plates. I like to make sure everyone gets a good amount of broccoli and cheese sauce.
2. Garnish with freshly chopped parsley for a pop of color and added freshness. It really elevates the dish!
3. For an extra touch, you can sprinkle some additional Parmesan cheese on top before serving. Who doesn’t love more cheese?

Storing Leftovers

If you happen to have any leftovers (which is rare in my house!), here’s how to store them:

1. Allow the pasta to cool completely before transferring it to an airtight container.
2. Store in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop, adding a splash of milk or cream to loosen the sauce if needed.

Tips and Variations