Broccoli Pasta

INGREDIENTS

• 4 Tablespoons butter
• 4 cloves garlic minced
• 2 cups chicken broth
• 1 ¼ cups half and half
• ½ lb. medium pasta shells
• ¼ teaspoon onion powder
• ¼ teaspoon dried thyme
• ¼ teaspoon salt
• ½ teaspoon dried oregano
• ½ teaspoon dried parsley
• 3 ½ cups broccoli florets uncooked
• 2 teaspoons lemon juice
• ¾ cup Parmesan Cheese finely grated into a powder

INSTRUCTIONS

1. 1 Measure out all ingredients prior to beginning. (This is called “mise en place” and is a good idea for quick recipes.) Pro Tip: Cut the broccoli into smaller pieces so that they cook more quickly.
2. 2 Melt butter over medium heat in a large skillet. Add the garlic and cook for 1 minute.
3. 3 Add the chicken broth, half and half, and seasonings.
4. 4 Bring to a boil and add the pasta. Submerge the pasta into the liquid and let it return to a boil. Cook partially covered according to package instructions. Add the broccoli during the last 6 minutes. Run a silicone spatula along the bottom of the pan occasionally to prevent the pasta from sticking to it.
5. 5 Remove cover taste-test a pasta noodle for doneness before proceeding. If needed, cover and cook longer, until your desired doneness is obtained.
6. 6 Remove from heat. Add the lemon juice and use a silicone spatula to gently mix in the Parmesan cheese.
7. 7 Sauce will continue to thicken upon standing. Garnish with parsley and serve with garlic bread with cheese.

NUTRITION

Calories: 495 kcalkcal | Carbohydrates: 48 gg | Protein: 17 gg | Fat: 26 gg | Fiber: 2 gg | Sugar: 2 gg