One Pot Creamy Broccoli Pasta

Course Main Course

Keyword one pot pasta, pasta

Calories 1561kcal

9 oz. fettuccine I used Bertolli—the fresh kind found in the refrigerated section
3 cloves garlic minced
1 tablespoon butter
2 teaspoons olive oil
2 cups seafood stock
1 ¼ cups whole milk whole
½ cup Parmesan cheese grated
1 cup broccoli florets chopped
salt + pepper to taste
parsley for garnish chopped

First, 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.
As 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.
Taste and then season with salt and pepper. Garnish with a little chopped parsley and some more grated cheese and enjoy!