Sometimes all I want to eat is a creamy pasta. Since it is summertime I decided to give this creamy pasta a lighter feel by using a chicken broth base and bringing in the bright flavors of lemon. Since I love roasted broccoli I figured I could add it into a pasta and have it be delish. This is a vegetarian recipe which is often how I roll, and let me tell you, you won’t miss the meat in this dish at all. Sure you could throw in some chicken breast, but it wouldn’t truly add anything to the dish. The broccoli is bursting with flavor, and the sauce is creamy and bright with the zippy flavors of lemon with a hint of garlic. Even my kids gobbled this pasta right up!
1 head broccoli, cut into florets
2 garlic cloves, sliced
2 tablespoons olive oil
Salt and Pepper
1 lb penne pasta
2 tablespoons butter
1 small onion, diced
1 clove garlic, minced
2 cups chicken broth
1/2 cup heavy cream
1 lemon, zested and juiced
1/4 cup Parmesan cheese, shredded
1. Preheat oven to 425 degrees. Place the broccoli florets and sliced garlic cloves on a baking sheet. Drizzle with 2 tablespoons olive oil and season with a little salt and pepper. Roast for about 15-20 minutes, until broccoli is tender crisp.
2. Meanwhile, cook your pasta according to package directions and drain.
3. Make the sauce by melting the butter in a large saucepan over medium-high heat. Add in the onion, season with salt and pepper, and saute in the butter for about 5-7 minutes. Add in the garlic and saute another minute. Whisk in the flour to form a paste. Slowly pour in the chicken broth. Bring to a simmer and allow the sauce to thicken (about 5 minutes). Whisk in the lemon juice. Taste and add salt and pepper as necessary. Pour in the heavy cream and stir when ready to serve.
4. Pour the sauce over the cooked pasta. Serve topped with the roasted broccoli and garnished with lemon zest and parmesan cheese.