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One Pot Creamy Broccoli Pasta


  • 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 1/4 cups whole milk
  • 1/2 cup grated Parmesan cheese
  • 1 cup chopped broccoli florets
  • salt + pepper to taste
  • chopped parsley for garnish


  1. 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.
  2. 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.
  3. Taste and then season with salt and pepper. Garnish with a little chopped parsley and some more grated cheese and enjoy!