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+ servings

Penne with Broccoli in Garlic Cream Sauce

Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Servings 4


  • ½ pound penne rigate
  • 3 quarts water
  • 2 teaspoons salt
  • ¼ cup extra virgin olive oil or butter
  • 4 cloves garlic finely minced
  • ¼ cup onion chopped
  • 1 cup heavy cream
  • 2 or 3 tablespoons grated Parmesan cheese
  • 3 cups broccoli florets
  • 2 quarts ice water
  • ¼ teaspoon salt
  • Pepper


  • Bring water and 2 teaspoons salt to a full rolling boil. Add broccoli florets and blanch for 30 seconds. Remove broccoli from boiling water and immediately drop in ice water. Return the water to full rolling boil; add pasta and cook al dente, about 10 minutes.
  • While pasta is cooking, saute garlic and onion in olive oil over medium heat. Do not brown. When garlic and onion are tender, add cream, ¼ teaspoon salt, and dash of pepper. Increase heat and bring to a boil, and boil for about 2 minutes, stirring frequently. Remove from heat. Drain broccoli, then add broccoli to cream mixture; adjust salt and pepper. Add pasta and toss. Finish with Parmesan cheese.
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