Broccoli Cheddar Spaghettios
Broccoli Cheddar Spaghettios
Ingredients
- 4 tablespoons butter
- 1 tablespoon garlic, minced
- 1 1/2 cups anelli pasta
- 2 cups chicken bone broth
- 1 1/2 cups broccoli florets, chopped into small pieces
- 1 1/2 cups sharp cheddar cheese, shredded
- 1/4 cup Parmesan cheese, grated, plus more for garnish
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
Instructions
- 1
Place a large non-stick pan or Dutch oven over medium heat. Add the butter and allow it to melt completely.
⏱️ 2 min
- 2
Add the minced garlic to the melted butter. Sauté for 1 minute until fragrant, being careful not to burn it.
⏱️ 1 min
- 3
Stir in the anelli pasta, coating it with the butter and garlic.
⏱️ 1 min
- 4
Pour in the chicken bone broth, ensuring the pasta is mostly submerged. Bring the mixture to a simmer, stirring occasionally.
⏱️ 3 min
- 5
Continue to cook, stirring frequently, until the pasta begins to absorb the liquid, about 5-7 minutes. The liquid will start to thicken.
⏱️ 7 min
- 6
Add the chopped broccoli florets to the pan. Stir them into the pasta mixture. Continue to cook for another 3-5 minutes, or until the broccoli is tender-crisp and the liquid has reduced further, creating a creamy consistency.
⏱️ 5 min
- 7
Remove the pan from the heat. Add the shredded sharp cheddar cheese and the 1/4 cup of grated Parmesan cheese. Stir vigorously until all the cheese is completely melted and combined, forming a thick, cheesy sauce.
⏱️ 3 min
- 8
Season with salt and black pepper to taste. Stir once more to ensure everything is well incorporated.
⏱️ 1 min
- 9
Serve the Broccoli Cheddar Spaghettios hot, garnished with additional grated Parmesan cheese, if desired.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Broccoli Cheddar Spaghettios
- 4 tablespoons butter
- 1 tablespoon garlic, minced
- 1 1/2 cups anelli pasta
- 2 cups chicken bone broth
- 1 1/2 cups broccoli florets, chopped into small pieces
- 1 1/2 cups sharp cheddar cheese, shredded
- 1/4 cup Parmesan cheese, grated, plus more for garnish
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
Instructions
- 1
Place a large non-stick pan or Dutch oven over medium heat. Add the butter and allow it to melt completely.
⏱️ 2 min - 2
Add the minced garlic to the melted butter. Sauté for 1 minute until fragrant, being careful not to burn it.
⏱️ 1 min - 3
Stir in the anelli pasta, coating it with the butter and garlic.
⏱️ 1 min - 4
Pour in the chicken bone broth, ensuring the pasta is mostly submerged. Bring the mixture to a simmer, stirring occasionally.
⏱️ 3 min - 5
Continue to cook, stirring frequently, until the pasta begins to absorb the liquid, about 5-7 minutes. The liquid will start to thicken.
⏱️ 7 min - 6
Add the chopped broccoli florets to the pan. Stir them into the pasta mixture. Continue to cook for another 3-5 minutes, or until the broccoli is tender-crisp and the liquid has reduced further, creating a creamy consistency.
⏱️ 5 min - 7
Remove the pan from the heat. Add the shredded sharp cheddar cheese and the 1/4 cup of grated Parmesan cheese. Stir vigorously until all the cheese is completely melted and combined, forming a thick, cheesy sauce.
⏱️ 3 min - 8
Season with salt and black pepper to taste. Stir once more to ensure everything is well incorporated.
⏱️ 1 min - 9
Serve the Broccoli Cheddar Spaghettios hot, garnished with additional grated Parmesan cheese, if desired.
⏱️ 1 min