Lower Fat Creamy Pasta and Broccoli
$0.00 Cooking Fee
Serving Size: About 12 oz
Cook Tools and Details
Print Recipe
Ingredients Scale
Adjust the ingredients measurement scale here by changing this number. 10
Instructions
- Boil the pasta in salted water as per packet instructions. Meanwhile prepare the broccoli. Cut the stem, then place it on one end on top of a cutting board. Remove the tough outer layer by cutting downwards all the way around. Roughly chop the stem along with the florets.
- Make broccoli rice by pulsing the chopped broccoli for a few seconds until it starts forming a crumbly mixture (don't overblend and turn it into a paste). It's best to do this in batches to get even crumbs.
- In a large pan heat up the oil, add the garlic and broccoli, season and cook over a medium heat for 5 minutes until softened stirring all the time. Remove from the heat and transfer into a large bowl.
- To make the sauce heat up the butter, add the flour and whisk until the mixture becomes thick and smooth. Add the milk, increase the heat and cook stirring with a whisk until the sauce thickens and starts bubbling up. Lower the heat then simmer for 1 minute whisking all the time.
- Remove from the heat and whisk in the parmesan and ricotta until smooth. Adjust the seasoning if needed.
- Stir in the pasta, broccoli, add a splash of pasta water and adjust the seasoning if needed. Serve immediately.
Notes
- Use the florets as well as the stem of the broccoli.
- Do not overblend the broccoli. Unless you have a very large blender I recommend pulsing the broccoli in 2 batches.
- You can make the broccoli rice by simply chopping the broccoli quite finely, but this will take longer to do.
- Cooking the broccoli for 5 minutes should be enough if you like your broccoli al dente, slightly crunchy, but you can cook it longer if you prefer. Try not to overcook it though as it might lose its bright green colour and become too soft.
- Use fusilli, penne, macaroni, farfalle, tagliatelle or spaghetti. Reserve the water from cooking the pasta to add into the sauce if needed.
- Delicious served as is but you can also enjoy it with chopped parsley or basil, fried garlic for an extra garlicky finish or parmesan shavings.
- Best served immediately. You may have to add a splash of water or milk and adjust the seasoning when reheating the pasta.
- Not suitable for freezing.
Cook Times
Active Prep10
Hands-On Cook10
Hands-Off Cook10
Passive0
Total Time30 minutes minutes
Recipe Serving Size10
Ingredients
Ingredients
- 16 ounce fusilli pasta cook per instructions, reserve 1 cups pasta water
- 32 ounce broccoli
- 5 clove garlic finely chopped
- 3 tablespoon butter
- 2.5 tablespoon all-purpose flour
- 3.75 cup 2% milk for 10 servings 900 ml
- 0.75 cup parmesan cheese grated, for 10 servings 100 g
- 0.75 cup ricotta cheese for 10 servings 70 g
- 5 tablespoon extra virgin olive oil
- Kosher salt to taste
- freshly ground black pepper to taste
Cooking Tools Required
5-quart saucepot, Blender, Cutting board, Measuring cups and spoons, Mixing bowls, Mixing spoon, Saucepan, Sharp KnivesReheating/Serving Instructions
Not suitable for freezing. Best served immediately. You may have to add a splash of water or milk and adjust the seasoning when reheating the pasta. Delicious served as is but you can also enjoy it with chopped parsley or basil, fried garlic for an extra garlicky finish or parmesan shavings.
Nutrition
Calories: 406kcal | Carbohydrates: 47g | Protein: 16g | Fat: 18g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 211mg | Potassium: 547mg | Fiber: 4g | Sugar: 7g | Vitamin A: 902IU | Vitamin C: 82mg | Calcium: 290mg | Iron: 2mg
Get the most out of your order
You can get some side dishes for free.
- Start with the main dish, then add the sides.
- You'll see the magic pricing at work.
- The prices will change as you add more dishes to your cart.
- You'll only pay for the total time it takes to prepare everything.