One-Pot Creamy Penne with Broccoli
By Amanda LuchtelPublished on March 3, 2025
Time
50 minutes
Yield
Serves 4
Ingredients
¼ cup extra-virgin olive oil 1 pound broccoli florets, cut into 1-inch pieces1¾ teaspoons table salt, divided¾ teaspoon pepper 6 garlic cloves, minced, divided4 cups water 3 cups half-and-half 1 pound penne 3 ounces Pecorino Romano cheese, grated (1½ cups)2 ounces Parmesan cheese, grated (1 cup)3 tablespoons lemon juice
Before You Begin
Use a rasp-style grater to grate the cheeses.
Instructions
- Heat oil in Dutch oven over medium-high heat until just smoking. Add broccoli, ½ teaspoon salt, and pepper and cook, stirring occasionally, until broccoli is crisp-tender and dark brown in spots, about 8 minutes. Stir in half of garlic and cook until fragrant, about 30 seconds; transfer to bowl.
- Combine water, half-and-half, pasta, remaining 1¼ teaspoons salt, and remaining half of garlic in now-empty Dutch oven and bring to boil over medium-high heat. Reduce heat to medium and simmer, stirring often, until pasta is tender, 15 to 18 minutes.
- Off heat, stir in cheeses, lemon juice, and broccoli until combined. Cover and let sit until sauce is thickened, about 5 minutes. Stir and serve.
Time
50 minutesYield
Serves 4Ingredients
¼ cup extra-virgin olive oil
1 pound broccoli florets, cut into 1-inch pieces
1¾ teaspoons table salt, divided
¾ teaspoon pepper
6 garlic cloves, minced, divided
4 cups water
3 cups half-and-half
1 pound penne
3 ounces Pecorino Romano cheese, grated (1½ cups)
2 ounces Parmesan cheese, grated (1 cup)
3 tablespoons lemon juice
Ingredients
¼ cup extra-virgin olive oil
1 pound broccoli florets, cut into 1-inch pieces
1¾ teaspoons table salt, divided
¾ teaspoon pepper
6 garlic cloves, minced, divided
4 cups water
3 cups half-and-half
1 pound penne
3 ounces Pecorino Romano cheese, grated (1½ cups)
2 ounces Parmesan cheese, grated (1 cup)
3 tablespoons lemon juice
Ingredients
¼ cup extra-virgin olive oil
1 pound broccoli florets, cut into 1-inch pieces
1¾ teaspoons table salt, divided
¾ teaspoon pepper
6 garlic cloves, minced, divided
4 cups water
3 cups half-and-half
1 pound penne
3 ounces Pecorino Romano cheese, grated (1½ cups)
2 ounces Parmesan cheese, grated (1 cup)
3 tablespoons lemon juice
Why This Recipe Works
Prebrowning the broccoli and removing it before cooking the pasta provided a tender-firm bite and deep flavor without overcooking. Cooking the pasta with a measured amount of half-and-half and water yielded a creamy one-pot dish.
Before You Begin
Use a rasp-style grater to grate the cheeses.
Instructions
- Heat oil in Dutch oven over medium-high heat until just smoking. Add broccoli, ½ teaspoon salt, and pepper and cook, stirring occasionally, until broccoli is crisp-tender and dark brown in spots, about 8 minutes. Stir in half of garlic and cook until fragrant, about 30 seconds; transfer to bowl.
- Combine water, half-and-half, pasta, remaining 1¼ teaspoons salt, and remaining half of garlic in now-empty Dutch oven and bring to boil over medium-high heat. Reduce heat to medium and simmer, stirring often, until pasta is tender, 15 to 18 minutes.
- Off heat, stir in cheeses, lemon juice, and broccoli until combined. Cover and let sit until sauce is thickened, about 5 minutes. Stir and serve.
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