Penne Alfredo with Broccoli for an impressive meatless pasta dish that’s easy to make and ready in minutes. With tender-crisp broccoli florets and garlicky cream sauce, it’s hearty and tasty!
One of our favorite food haunts is a pizza parlor a few blocks from the house. It’s just a hole-in-wall in a decrepit shopping center, but the made-from-scratch pasta dishes and Sicilian-style pizzas, in my opinion, will rival that of many finer establishments.
They offer a variety of pasta such as lasagna, baked ziti, and stuffed jumbo shells, but it’s the penne alfredo with broccoli I can’t give enough of! The noodles are firm to bite, the broccoli florets are tender yet crisp, and the sauce…man, oh man, it’s the stuff you’ll give up your waist for willingly.
I’ve often cooked pasta with alfredo sauce, but theirs had a certain it that left mine in the dust.
I was (over) stuffing my face when the chef passed by our table and overheard me telling G in between big bites that it was the creamiest, dreamiest pasta alfredo I’ve ever had. Bless his soul; he shared with me the secrets to their magical alfredo sauce.
Cooking tips
- To keep the broccoli bright green and tender-crisp, parboil in boiling water for about 1 to 2 minutes and then blanch in iced water before adding to the pasta mixture.
- To get the most out of your garlic, add them while the butter is still warm and barely melted. Brown in low heat so you’ll draw out the flavor without burning them.
- For best texture, cook the penne for about 1 to 2 minutes, less than the package directions, as they will continue to cook when mixed with the sauce.
- For a smooth, creamy consistency, cook the sauce in a simmer and do not allow it to boil lest the cream curdles and separate.
- As pasta will continue to absorb the sauce, take the pasta alfredo off the heat a bit saucier than you like. If it gets too thick, thin it out in 1/2 cup increments with the water used to cook the pasta.
How to Make Alfredo Sauce with Milk
This penne alfredo recipe uses butter, heavy cream, and Parmesan cheese to complete the sauce. If you prefer milk, you can make a roux to thicken it.
- In a saucepan over medium-low heat, melt 3 tablespoons of butter. Add 3 tablespoons of flour and whisk into the butter to form a thick, smooth paste.
- Gradually add 2 cups of milk, whisking vigorously to prevent lumps. Continue to cook, whisking regularly, for about 2 to 3 minutes or until the sauce begins to thicken.
- Add 1/2 cup Parmesan cheese and whisk until combined.
- Add 2 minced garlic cloves. Season with salt and pepper to taste. Continue to cook for another 2 to 3 minutes or until the sauce is thickened to the desired consistency.
Serving suggestions
- This penne pasta alfredo is a great meatless lunch or dinner option, but feel free to add diced ham, pan-roasted shrimp, or grilled chicken for a heartier dish
- Serve with cheesy garlic bread and a Summer salad for a hearty and tasty meal the whole family will love.
Ingredients
- 2 cups broccoli florets
- 1 pound uncooked penne pasta
- 2 tablespoons butter
- 1 head garlic, peeled and minced
- 2 cups heavy cream
- 1 cup Parmesan cheese
- salt and pepper to taste
Instructions
- In a pot over medium heat, bring about 1 quart water to a boil. Add broccoli and cook for about 1 to 2 minutes or until tender yet crisp. With a slotted spoon, remove from water and plunge into a bowl of iced water. When cold, drain from water and set aside.
- In a large pot over medium heat, bring about 4 quarts of salted water to a boil. Add pasta and cook for about 2 minutes less than package directions. Drain well, reserving about 1 cup liquid.
- In a wide pan over medium-low heat, add butter. When butter begins to melt, add garlic and cook, stirring regularly, for about 2 to 3 minutes or until softened and aromatic.
- Add heavy cream and simmer for about 3 to 5 minutes.
- Add Parmesan cheese, whisking vigorously until cheese is melted.
- Season with salt and pepper to taste. Continue to cook until sauce begins to slightly thicken.
- Add pasta and broccoli and continue to cook, stirring occasionally, until heated through. If sauce becomes too thick, add the reserved liquid (from cooking pasta) in 1/2 cup increments.
- Garnish with grated parmesan cheese, if desired. Serve hot.
Notes
- To keep the broccoli bright green and tender-crisp, parboil in boiling water for about 1 to 2 minutes and then blanch in iced water before adding to the pasta mixture.
- To get the most out of your garlic, add them while the butter is still warm and barely melted. Brown in low heat so you’ll draw out the flavor without burning them.
- For best texture, cook the penne for about 1 to 2 minutes, less than the package directions, as they will continue to cook when mixed with the sauce.
- For a smooth, creamy consistency, cook the sauce in a simmer and do not allow it to boil lest the cream curdles and separate.
- As pasta will continue to absorb the sauce, take the pasta alfredo off the heat a bit saucier than you like. If it gets too thick, thin it out in 1/2 cup increments with the water used to cook the pasta.
Video
Nutrition Information
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”
Nancy says
This worked out great! Nice and easy and very tasty! Thanks
Lois Folan says
I want to make this penne, chicken and brocolli recipe for 30 people. How much garlic should I use?
Kelley says
I just finished making this for the first time and it is delicious! Easy to make, I’m intimidated by Alfredo and cheese sauces but this came together perfectly. Thank you
I saved myself some dishes by boiling my pasta in a big pot, adding the broccoli in to cook during the last 4 minutes or so, then dumped it all in a strainer and used the same pot to make the sauce and recombine everything 🙂
Mimi says
Very tasty and easy. Used less penne for two people but all the sauce. A few red pepper flakes for those that like a kick could be added. Great leftover too!! A keeper.
Shruti says
Hi. Can we make it in lunch and eat it later In dinner?
Midhat says
Did you mean a clove or a whole head of GARLIC
Gladys says
Hi Ma’am Lalaine,
I would like to ask if what brand of Heavy Cream did you use to this pasta?
Is All Purpose Cream will do?
Lalaine says
Hello Gladys,
I used heavy cream but you can also use Nestle’s all purpose cream 🙂