One-Pot Broccoli Parmesan Pasta
One-Pot Broccoli Parmesan Pasta
Ingredients
For the One-Pot Pasta
- 1 tablespoon olive oil
- 1 yellow onion, small, finely chopped
- 3 garlic, cloves, minced
- 4 cups chicken broth, or vegetable broth
- 1 cup milk, whole or 2%
- 12 ounces short pasta, such as penne, rotini, or orecchiette
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper, freshly ground
- 1/4 teaspoon red pepper flakes, optional, for a touch of heat
- 4 cups broccoli florets, from about 1 large head, cut into bite-sized pieces
- 1/2 cup Parmesan cheese, freshly grated, plus more for serving
Instructions
- 1
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped yellow onion and cook, stirring occasionally, until softened and translucent, about 3 to 5 minutes.
⏱️ 5 min
- 2
Add the minced garlic and cook for 1 minute more until fragrant, being careful not to burn it.
⏱️ 1 min
- 3
Pour in the chicken broth and milk. Add the uncooked short pasta, kosher salt, black pepper, and red pepper flakes (if using). Stir everything together to combine.
⏱️ 2 min
- 4
Bring the mixture to a boil over medium-high heat, then reduce the heat to medium-low, cover the pot, and simmer for 8 minutes, stirring occasionally to prevent the pasta from sticking.
⏱️ 8 min
- 5
Uncover the pot and add the broccoli florets. Stir them into the pasta. Continue to simmer, uncovered, for another 5 to 7 minutes, or until the pasta is al dente and the broccoli is tender-crisp. Most of the liquid should be absorbed, and the sauce should be creamy.
⏱️ 7 min
- 6
Remove the pot from the heat. Stir in the 1/2 cup of grated Parmesan cheese until melted and well combined. Taste and adjust seasoning with additional salt and pepper if needed.
⏱️ 2 min
- 7
Serve immediately, garnished with extra grated Parmesan cheese if desired.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
One-Pot Broccoli Parmesan Pasta
Ingredients
For the One-Pot Pasta
- 1 tablespoon olive oil
- 1 yellow onion, small, finely chopped
- 3 garlic, cloves, minced
- 4 cups chicken broth, or vegetable broth
- 1 cup milk, whole or 2%
- 12 ounces short pasta, such as penne, rotini, or orecchiette
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper, freshly ground
- 1/4 teaspoon red pepper flakes, optional, for a touch of heat
- 4 cups broccoli florets, from about 1 large head, cut into bite-sized pieces
- 1/2 cup Parmesan cheese, freshly grated, plus more for serving
Instructions
- 1
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped yellow onion and cook, stirring occasionally, until softened and translucent, about 3 to 5 minutes.
⏱️ 5 min - 2
Add the minced garlic and cook for 1 minute more until fragrant, being careful not to burn it.
⏱️ 1 min - 3
Pour in the chicken broth and milk. Add the uncooked short pasta, kosher salt, black pepper, and red pepper flakes (if using). Stir everything together to combine.
⏱️ 2 min - 4
Bring the mixture to a boil over medium-high heat, then reduce the heat to medium-low, cover the pot, and simmer for 8 minutes, stirring occasionally to prevent the pasta from sticking.
⏱️ 8 min - 5
Uncover the pot and add the broccoli florets. Stir them into the pasta. Continue to simmer, uncovered, for another 5 to 7 minutes, or until the pasta is al dente and the broccoli is tender-crisp. Most of the liquid should be absorbed, and the sauce should be creamy.
⏱️ 7 min - 6
Remove the pot from the heat. Stir in the 1/2 cup of grated Parmesan cheese until melted and well combined. Taste and adjust seasoning with additional salt and pepper if needed.
⏱️ 2 min - 7
Serve immediately, garnished with extra grated Parmesan cheese if desired.
⏱️ 1 min