Broccoli Parmesan Macaroni
This Broccoli Parmesan Macaroni Recipe is perfect for busy weeknights and gets a wholesome meal on the table in 30 minutes. Fresh broccoli and elbow macaroni get a big flavor boost from garlic and parmesan cheese.
Servings: 4 Servings
Calories: 406kcal
Ingredients
- 3 cups cooked elbow noodles
- 1 small onion diced
- 2 garlic cloves peeled and minced
- 3 tablespoons butter
- 2 tablespoons olive oil
- 1/4 – 1/2 cup reserved pasta water
- 2 cups cooked broccoli florets
- 1/2 cup freshly grated Parmesan cheese
- Salt and pepper to taste
Instructions
- Cook the pasta according to the directions on the package, drain, and reserve 3 cups. Reserve 1/2 cup of the pasta water before draining.
- Add the butter and olive oil to a large skillet over medium-high heat.
- When the butter is melted, turn the heat down to medium, add the onion, and sauté for 4 – 5 minutes or until translucent.
- Add the garlic, and cook for 1 – 2 minutes or until lightly browned. Be careful not to let this burn.
- Roughly chop the broccoli florets, add them to the pan, and toss to combine.
- Turn the heat down to low, and add the pasta. Toss to combine adding a couple tablespoons of Parmesan cheese at a time.
- Taste and adjust the salt and pepper to your liking before serving.
Notes
We used the large elbow macaroni, cooked the whole box and saved the rest for another meal.
Be sure to thoroughly toss the pasta in between each addition of Parmesan cheese. If necessary, add a little of the pasta water to loosen it up, as needed.
Nutrition
Serving: 1g | Calories: 406kcal | Carbohydrates: 45g | Protein: 12g | Fat: 20g | Saturated Fat: 9g | Polyunsaturated Fat: 10g | Cholesterol: 34mg | Sodium: 404mg | Fiber: 5g | Sugar: 2g