Creamy Pasta with Broccoli

Want an easy pasta dinner filled with veggies? Make a sauce out of broth and soft cheese, inspired by Giada. The cheese melts into the broth creating a thickened, creamy sauce that makes just about anything taste good. Use any dried pasta and leftover fresh veggies you have- it’s the perfect dish for clearing out the fridge.

Creamy Pasta with Broccoli
Serves 3
Total Time: 20 minutes

• 2 cups dried corkscrew pasta
• 1 head broccoli, separated into small florets
• 1 tablespoon olive oil
• 1/2 large onion, diced
• 2 medium carrots, peeled and diced into 1/2-inch pieces
• 1 cup low-sodium chicken broth (sub vegetable broth)
• generous 1/2 cup soft, spreadable cheese such as Alouette Garlic and Herbs (sub mascarpone cheese)
• Kosher salt and pepper, to taste

Bring a large pot of generously salted water to a boil over high heat. Add the pasta and cook 2 minutes. Add the broccoli florets to the same pot and boil an additional 5 minutes for a total of 7 minutes. Drain the broccoli and pasta.

While cooking the pasta and broccoli, heat 1 tbsp oil over medium heat. Add the onion and carrot and season with salt and pepper. Cook the vegetables about 5 minutes until softened. Add the stock and bring to a boil. Reduce the heat to a simmer and cook for 5 minutes to reduce. Stir in the cooked pasta and broccoli. Remove the pan from the heat, add cheese and stir until incorporated and forms a sauce. Season with salt and pepper, to taste and top with fresh herbs (parsley, basil) and parmesan cheese.

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