Penne Alfredo with Broccoli

pasta alfredo with broccoli and parmesan cheese in a skillet

4.47 from 13 votes

Penne Broccoli Alfredo with garlicky cream sauce you won't be able to get enough of! Easy to make, ready in minutes, and customizable, this meatless pasta dish is perfect for busy weeknights.

Prep Time10

Cook Time30

Total Time40

Course: Main Entree, Pasta

Cuisine: American

Servings: Servings

Calories: 670kcal

Author: Lalaine Manalo

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

US Customary - Metric

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.

Video

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.

Nutrition