Penne Alfredo with Broccoli
A creamy, garlicky Penne Alfredo with tender broccoli, rich in plant-based protein and fiber. Quick to make, satisfying, and perfect for weeknight dinners or meal prep.
Equipment
- 2 pots (1 quart and 4 quart capacity)
- 1 wide pan
- Slotted Spoon
- Whisk
- Knife and cutting board
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 grated Parmesan cheese
- Salt and pepper to taste
Instructions
- Prepare the Broccoli: Start by bringing about 1 quart of water to a rolling boil in a medium-sized pot. Add a pinch of salt to season the water lightly. Carefully drop in 2 cups of fresh broccoli florets and cook them for just 1 to 2 minutes. The goal is to make them tender but still crisp and bright green. Using a slotted spoon, transfer the broccoli immediately into a bowl of iced water to stop the cooking process. This step ensures the broccoli maintains its vibrant color, firm texture, and nutritional value. After a few minutes, drain the broccoli thoroughly and set aside.
- Cook the Penne Pasta: Fill a large pot with approximately 4 quarts of water and bring it to a vigorous boil. Generously salt the water to enhance the pasta’s flavor. Add 1 pound of uncooked penne pasta and cook it for about 2 minutes less than the package instructions recommend. This slightly undercooked pasta will finish cooking later in the creamy sauce, absorbing flavors perfectly without becoming mushy. Once done, carefully drain the pasta using a colander, but reserve about 1 cup of the pasta water. This starchy water can be added to adjust the sauce’s consistency later.
- Make the Garlic Butter Base: In a wide sauté pan or skillet, melt 2 tablespoons of butter over medium-low heat. When the butter just begins to melt and becomes slightly foamy, add 1 head of minced garlic. Stir the garlic gently and let it cook for 2 to 3 minutes, until it becomes fragrant and slightly softened. Be careful not to let it brown or burn, as burnt garlic can turn bitter. This step is crucial for creating a rich, aromatic base that infuses the entire Alfredo sauce with a deep, savory flavor.
- Add the Cream: Pour 2 cups of heavy cream into the garlic butter mixture, stirring gently to combine. Allow the cream to come to a gentle simmer over low heat, which should take about 3 to 5 minutes. Simmering (rather than boiling) ensures the cream thickens slowly without curdling. This slow cooking develops a silky, rich texture that will coat the pasta beautifully.
- Incorporate Parmesan Cheese: Gradually add 1 cup of grated Parmesan cheese to the simmering cream, whisking continuously to ensure the cheese melts completely and the sauce becomes smooth. This process prevents lumps and creates a luscious, velvety Alfredo sauce. Taste the sauce and season with salt and freshly ground black pepper to your preference. Continue to cook for an additional 2 to 3 minutes until the sauce begins to thicken slightly, but still flows smoothly.
- Combine Pasta and Broccoli: Add the drained penne pasta and blanched broccoli to the pan with the Alfredo sauce. Gently stir and toss the pasta with the sauce over low heat. Make sure the sauce evenly coats every piece of pasta and broccoli. If the sauce becomes too thick or sticky, gradually add the reserved pasta water in ½ cup increments until the sauce reaches the perfect creamy consistency. This ensures each bite is rich, creamy, and smooth without being overly heavy.
- Garnish and Serve: Once the pasta and broccoli are heated through and coated in sauce, remove the pan from heat. Transfer the Penne Alfredo to serving plates or a large serving bowl. Optionally, sprinkle extra grated Parmesan cheese on top for added flavor and presentation. Serve immediately while hot for the best texture and taste.
Notes
- Blanch broccoli briefly and shock in ice water to keep it bright green and crisp.
- Cook penne slightly under al dente; it will continue cooking in the sauce.
- Melt garlic slowly in butter over low heat to release flavor without burning.
- Simmer cream gently to avoid curdling and to achieve a smooth sauce.
- Adjust sauce consistency with reserved pasta water in small increments for perfect creaminess.
- Use freshly grated Parmesan for the best flavor and texture.
