So, as usual, Tuesday nights are busy for me. Piano lessons at 4:30 and then rush home to make dinner quick! I can’t complain though because every other day for me is slow. Tuesday’s just give me a reason to have to use my brain and think outside my usual box.
Tonight’s recipe came from a little cook book from a French town nearby in Ste. Genevieve, MO. It’s my go to pasta con broccoli recipe. The one I use when I don’t want to spend a lot of prep time. Easy Peasy! There are several recipes I use for pasta con broccoli. I just like this one the best because of the few ingredients it’s PACKED with flavor!
Pasta Con Broccoli
12 oz large shell pasta (cooked aldente’)
1 10 oz package frozen broccoli (cooked)
1 stick butter
1 pint half and half
8 oz grated Parmesan (fresh is better)
1/2 tsp garlic powder
1 tsp red pepper flakes
In a large stock pot, add butter, half & half, cheese and spices to hot noodles and broccoli. Cook over low heat. Stir and simmer until thickened. Adjust spices as necessary.
*You could add cooked chicken and sauteed mushrooms.
*To reheat leftovers, be sure to add a little more milk or half and half.
I served with my own homemade garlic, cheese toast. Ummm Ummmm good! We only had a spoon full of leftovers 🙂 Enjoy!