Ingredients:

  • 8 oz (225 g) fettuccine or your pasta of choice
  • 2 cups (200 g) fresh broccoli florets
  • 1 cup (240 ml) heavy cream
  • 1/2 cup (50 g) grated Parmesan cheese
  • 2 tablespoons (30 g) unsalted butter
  • 2 cloves garlic, minced
  • Salt and pepper to taste
  • Optional: Fresh parsley for garnish

Instructions:

  1. In a large pot, bring salted water to a boil. Add pasta and cook according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain pasta in a colander.
  2. Add broccoli florets to boiling pasta water for 2-3 minutes. Drain and set aside.
  3. In a medium saucepan, melt butter over medium heat. Add minced garlic and sauté until fragrant (about 1 minute).
  4. Pour in heavy cream and simmer gently, stirring consistently. Gradually whisk in Parmesan cheese until melted and creamy. Season with salt and pepper to taste.
  5. Add drained pasta and broccoli to the sauce. Toss until everything is well coated; add reserved pasta water for desired creaminess.
  6. Plate pasta and garnish with chopped parsley if desired. Enjoy while hot!