Pasta with Broccoli

🥘 Ingredients

• broccoli florets 4 cups
• salt 2 teaspoons
• rotini pasta 3 9-ounce cups
• unsalted butter 2 tablespoons
• garlic 2 teaspoons
• Italian seasoning 1 teaspoon
• onion powder ½ teaspoon
• garlic powder ½ teaspoon
• ?dried thyme ½ teaspoon
• salt ¼ teaspoon
• pepper ¼ teaspoon
• reduced-sodium chicken broth 1 cup
• heavy cream 1 cup
• Parmesan cheese ¾ cup
• ?lemon 1
• ?fresh parsley
• ?red pepper flakes

1. 1

   Chop fresh broccoli florets into small florets. If using frozen, let it stand out a few minutes, then give it a quick coarse chop. Measure and set aside.
2. 2

   Set a large colander in the sink with a glass mug in the center of the colander (so you don't forget to grab some pasta water before draining!). Bring a large pot of water to a boil. Generously salt the water (I add salt ), then cook rotini pasta according to package instructions—minus 1 minute. Two minutes before draining time, add broccoli. Right before draining, use mug to remove a big scoop of pasta water (set aside) and drain the pasta. Don't rinse under cool water.
3. 3

   Meanwhile, in a large pan (that will need to fit the pasta and broccoli), heat the unsalted butter . Once melted, add garlic and all seasonings: Italian seasoning , onion powder , garlic powder , and ?dried thyme . Season with salt and pepper . Cook until golden, stirring constantly, about 30 seconds . Pour in 1/2 cup reduced-sodium chicken broth ; it should sizzle and boil. Scrape up any browned bits off the pan . Once this broth mostly evaporates, add the other 1/2 cup. Stir.
4. 4

   Add in heavy cream and Parmesan cheese . Stir to mix. Simmer over medium heat, stirring occasionally, 3-5 minutes or until sauce thickens and slightly reduces. The sauce shouldn't boil—reduce heat and stir more frequently if needed.
5. 5

   Once you have a thick and creamy sauce, add drained pasta and broccoli. Use tongs to toss ingredients into cream sauce until sauce thickens and nicely coats the pasta, 1-2 minutes . If sauce is too thick, slowly add in set-aside pasta water. Taste and adjust, adding more salt/pepper to taste. Add ?lemon zest to taste if desired.
6. 6

   Serve immediately. Top individual plates with a touch more Parmesan if you like and ?fresh parsley . Add ?red pepper flakes and a squeeze of fresh lemon juice to individual plates as desired. Enjoy immediately! Pasta is best enjoyed right after being tossed!