Creamy Broccoli Pasta with Lemon and Garlic

This delightful creamy broccoli pasta combines traditional Italian flavors with a fresh twist. The vibrant green broccoli is sautéed with garlic and tossed with al dente pasta, all enveloped in a light, lemony cream sauce. It's a comforting dish that balances richness and freshness, making it perfect for a weeknight dinner or a special occasion. Plus, it's vegetarian-friendly!

Ingredients:

• 8 oz pasta (your choice, such as penne or fettuccine)
• 2 cups broccoli florets
• 3 tablespoons olive oil
• 3 cloves garlic, minced
• 1 cup heavy cream
• Zest and juice of 1 lemon
• 1/2 cup grated Parmesan cheese
• Salt and pepper to taste
• Red pepper flakes (optional, for heat)
• Fresh parsley, chopped (for garnish)

Instructions:

1. Cook the pasta according to package instructions in salted boiling water until al dente. Reserve 1 cup of pasta water, then drain and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
3. Add the broccoli florets to the skillet and cook for about 3-4 minutes, until tender yet crisp. If needed, add a splash of reserved pasta water to help steam the broccoli.
4. Stir in the heavy cream, lemon zest, and lemon juice. Bring to a gentle simmer and let it cook for 2-3 minutes until slightly thickened.
5. Add the cooked pasta to the skillet and toss to combine. Stir in the Parmesan cheese, and season with salt, pepper, and red pepper flakes if using. If the sauce is too thick, add more reserved pasta water to reach desired consistency.
6. Serve hot, garnished with chopped parsley and additional Parmesan cheese if desired.