Ingredients
- 4 tablespoons butter
- 4 cloves garlic, minced
- 2 cups chicken broth
- 1 ¼ cups half and half
- ½ lb. medium pasta shells
- ¼ teaspoon EACH: onion powder, dried thyme, salt
- ½ teaspoon EACH: dried oregano, dried parsley
- 3 ½ cups broccoli florets, uncooked
- 2 teaspoons lemon juice
- ¾ cup Parmesan cheese, finely grated into a powder
Instructions
- Measure out all ingredients before starting the cooking process.
- Melt butter over medium heat in a large skillet and add minced garlic, cooking for about a minute until fragrant.
- Pour in the chicken broth and half and half, then add the seasonings (onion powder, thyme, salt, oregano, and parsley). Bring to a boil.
- Add the pasta shells to the skillet, submerging them in the liquid. Bring it back to a boil and cook partially covered, following the package instructions for the pasta.
- With about 6 minutes left of the pasta cooking time, add the broccoli florets, stirring occasionally to prevent the pasta from sticking.
- Once the pasta is done, remove the skillet from the heat and stir in the lemon juice.
- Mix in the grated Parmesan cheese, allowing it to thicken the sauce. Taste-test and adjust seasoning if needed.
- Garnish with fresh parsley and serve with garlic bread if desired.
Notes
- This recipe makes 4 servings.
- If you want to make it vegan, use dairy-free butter, plant-based milk, and vegan Parmesan.
- For a spicy twist, add red pepper flakes to the sauce.
- Store leftovers in an airtight container in the fridge for up to 3 days. It can be reheated in the microwave or on the stovetop.
- This dish can be frozen for up to 3 months in a freezer-safe container.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 4g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 14g
- Cholesterol: 40mg
