One Pot Creamy Broccoli Pasta

Name: One Pot Creamy Broccoli Pasta
Cuisine: Italian
Ingredients: 9 oz Fettuccine (9 oz. fettuccine (I used Bertolli—the fresh kind found in the refrigerated section)); 3 cloves Garlic (3 cloves garlic (minced)); 1 tbsp Unsalted Butter (1 tablespoon butter); 2 tsp Olive Oil (2 teaspoons olive oil); 2 cup Fish Broth (2 cups seafood stock); 1 ¼ cup Whole Milk (1 ¼ cups whole milk (whole)); ½ cup Parmesan Cheese (½ cup Parmesan cheese (grated)); 1 cup Broccoli (1 cup broccoli florets (chopped)); 0 pieces Table Salt (salt + pepper to taste); 0 pieces Parsley (parsley for garnish (chopped ))

One Pot Creamy Broccoli Pasta - Main Course (Italian)

Italian

Servings4

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Vegetarian
Pescatarian
Halal
Egg Free

Steps

1First, sauté the garlic in the butter and olive oil over medium heat for 1-2 minutes. Then, add the noodles, stock, milk and broccoli. Bring to boil, cover, and reduce heat to a simmer for 8-9 minutes. Remove the lid and allow to cook for another 8-9 minutes until the liquid has mostly evaporated/absorbed into the noodles and broccoli. Toss in the cheese during this last 8-9 minutes of cooking.
2As you could probably tell from the photo before the pasta is cooked, I used a fresh (store bought) pasta. You could easily use a dry pasta instead, but you may need to cook the dish covered for an additional 2-3 minutes as fresh pasta cooks a little faster than dry.
3Taste and then season with salt and pepper. Garnish with a little chopped parsley and some more grated cheese and enjoy!