Shrimp and Broccoli Pasta

The flavors of this shrimp and broccoli pasta are divine. The perfectly seared shrimp tastes bright with lemon and butter, and it’s not one bit rubbery. And, broccoli balances it well with a tender crisp bite and its earthly, slightly bitter flavor. They both swim in a sauce that is so creamy and cheesy, you won’t believe how simple it is to make.

When you bring out a pan full of this broccoli shrimp pasta, it owns the room. It looks so elegant (and no one knows how effortless it really was). They just sit there, feasting with their eyes while impatiently waiting for someone to say the blessing. Then, they feast with their forks. When it comes to shrimp, there are never any leftovers at my house.

But, let’s be real. Let’s be so for real. Shrimp used to intimidate me. There was always that moment when you’re standing over the hot pan, tongs in hand, paralyzed by twin fears. Either I was going to undercook shellfish and make everyone sick. Or, I was going to make the kind of rubbery disaster that makes people give up on this ocean delicacy.

But, here’s the thing. Shrimp is actually forgiving if you treat it right. You don’t need to drown it in sauce or seasoning. When it turns pink and curls, that’s your cue. As simple as that, this dish can be a huge confidence builder. Cooking shrimp is achievable! Soon, it you’ll be sitting down to a dinner that tastes like living your best life.

Pasta with Shrimp and Broccoli

Let’s say it together. Limp broccoli is sad broccoli. Limp broccoli is sad broccoli. Please don’t boil your florets into depression. It really only takes 30 seconds to get them to the perfect tender crisp texture for this recipe.

Honestly, broccoli is the unsung hero in this dish. Everyone will rave about the shrimp. But, it’s all the tiny nooks and crannies in each floret that grab onto the sauce. And, please don’t skimp on the pasta portion. Carbs are self-care, ok? Your body needs them, too!

At the end of the day, this blog is a space for sharing recipes. But, it’s never just been about the food. It’s about what food represents. It’s a chance to connect. Eating a meal can be a ritual that brings me closer to the people I love. And sometimes, the person you need to connect with the most is yourself.

So, don’t hold yourself to perfection on this dish. It comes together fast. Saving time is such a big selling point, right? But, that may leave you feeling frantic the first time you make it. That’s ok. The end result looks polished, but it’s secretly friendly to those of us who are masters of chaos. And, don’t tell anyone, but a shower of freshly grated parmesan covers any mistakes.

If you’re not sure what to serve alongside this meal, allow me to suggest a sweet kale salad. The sweet flavors make for a nice balance alongside the savory pasta. And, it’s a fantastic way to use the broccoli stem. But, be warned. Once you make broccoli matchsticks, you’ll never throw the stem away again.

Creamy Shrimp Pasta

Shrimp is one of my top 5 favorite foods. And, one of the things I love about shrimp is that it goes so well with a host of different sauces. You can toss it with garlic and butter, or lemon and butter, or you can create a cheesy, creamy shrimp pasta.

You came for the broccoli and shrimp? Well, say no more. This flavorful honey garlic shrimp stir fry is exploding with vibrant crisp-tender broccoli and shrimp. Be sure to try it next! You can also make a shrimp and bell pepper stir fry that is out of this world.

If you’re looking for something creamy, try this absolutely irresistible shrimp asparagus pasta. It’s got tender pasta, shrimp, bacon, and asparagus, tossed with garlic in a creamy sauce in a deceptively easy recipe.

With perfectly tender-crisp zucchini tossed in a mouthwatering lemon garlic butter sauce, every bite of this garlic shrimp stir fry is pure shrimp-loving heaven. And, you can make it start to finish in under 15 minutes!

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Creamy Shrimp and Broccoli Pasta

Discover why shrimp and broccoli pasta with a creamy garlicky sauce is the elegant, easy dinner that everyone is obsessed with.

Course Main Course

Cuisine American

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 6

Calories 543kcal

Author Mary Younkin

Ingredients

• 1 pound large raw shrimp peeled and deveined, approximately 35 count
• 1 tablespoon olive oil
• 2 tablespoons butter divided
• 2 large cloves garlic minced
• 16 ounces bucatini fettuccini, linguini, or thick spaghetti pasta
• 4 cups small broccoli florets
• 2 tablespoons flour
• 2 cups milk
• 8 ounces cream cheese
• ½ teaspoon granulated garlic or garlic powder
• ½ teaspoon freshly ground black pepper
• ½ teaspoon kosher salt
• ½ cup freshly shredded Parmesan
• ¼ cup fresh Italian parsely chopped small

Instructions

• Rinse the shrimp and lay them out on a paper towel-lined tray. Pat them dry. Heat a large stainless steel pan over medium-high heat. Add the oil and when it is hot, add 1 tablespoon of butter and the garlic. Sauté the garlic for 1 minute, and when it is fragrant, add the shrimp to the pan.
• Spread the shrimp in a single layer across the pan and let it cook for 1-2 minutes, until it begins to turn color. Turn the shrimp over and cook an additional minute, just until pink. Remove from the pan when finished cooking.
• Bring a pot of water to a boil and stir in the salt. Add the pasta and cook until al dente, about 9-10 minutes. The pasta should be tender and just a little bit firm. Just before the pasta is done cooking, add the broccoli to the pot. Let the broccoli boil for about 30 seconds. Remove about half a cup of pasta water and set aside. Drain everything into a large colander.
• While the pasta is cooking, add the remaining tablespoon of butter to the skillet used for the shrimp. Sprinkle with flour, and whisk to combine. Slowly add the milk, whisking constantly. Let it simmer without boiling for a couple of minutes and then add the cream cheese. Stir to melt. Season with garlic, black pepper, and salt. Taste the sauce and adjust seasonings as desired.
• Add the pasta and broccoli to the sauce and toss to coat. Add a splash or two of the reserved pasta water, as needed to achieve the desired creaminess. Add the shrimp to the pan with the pasta, toss to combine. Serve immediately, topped with fresh parmesan and parsley.

Notes

The cooking time for the shrimp is just a few minutes. However, if you do not purchase your shrimp already peeled and deveined, allow at least 10 to 15 minutes to prep the shrimp before cooking.

Nutrition

Calories: 543kcal | Carbohydrates: 71g | Protein: 33g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 127mg | Sodium: 1118mg | Potassium: 693mg | Fiber: 4g | Sugar: 9g | Vitamin A: 842IU | Vitamin C: 53mg | Calcium: 394mg | Iron: 2mg

Broccoli Cornbread

If only you could have been in my kitchen when I first baked this broccoli cornbread recipe. The delightful scent of it filled the air. This is one of those recipes that smells so good baking, you can’t help but find yourself hovering near the oven door.

You’d take a square of the warm, cheesy broccoli cornbread to eat it straight out of the pan. And, I’d say to be careful because it’s still hot. But then, I’d also be eating one right alongside you. Because who wants to wait?

Broccoli and Cheese Cornbread

Look, I adore vegetables. I don’t deny it. And, I’m convinced that more people would love vegetables if they got to experience them this way. Cheesy and flavorful, wrapped in a moist cornbread. This kind of recipe is a great way to sneak some extra broccoli into little kids without a fight.

I was inspired to try this with broccoli after making a side of corn spoon bread. The texture in this is very close to what it would be as a broccoli spoonbread. Rich and moist, it’s almost a little custardy, kind of like a corn pudding.

Cheesy Cornbread

This kind of side dish will always remind me of my mom. Every holiday, she tried to make something special out of the limited ingredients she had access to. So at Christmas and Thanksgiving, sweet corn pudding was always on the table.

And, when New Year’s rolled around, she’d prepare a big pot of beans, and she’d bake cornbread in her cast iron skillet. If she was blessed enough to have a little extra in the budget, she’d chop up a slice or two of ham for the beans.

As a kid, that humble meal was not my favorite. But now I look back and realize that these were more than just meals. They were traditions that she built with intention, creating moments we kids could count on year after year.

I try to find ways to build those same moments with my own kids. And, so I’m always looking for recipes that they really enjoy. I didn’t expect this to really be as big a hit with them, but my boys happily devoured the whole pan!

Broccoli and Cheese

If you have a broccoli hater in the family, this broccoli and cheese cornbread might convince them to give the little trees another try. Cheese seems to make everything better. And, I’m always looking for a new take on this classic combo.

I love using this cheddar cheese sauce on all kinds of vegetables. It’s creamy, flavorful, and rich. But, we love it best on broccoli! And, I could make a whole meal out of these parmesan roasted broccoli florets.

If you’ve got a mac and cheese lover (and who doesn’t?) at your table, be sure to try my best ever broccoli mac and cheese. It tastes so much better than the stuff from a box, and it takes the same amount of time!

Cheesy, savory, and creamy with a toasted, buttery top, this broccoli gratin deserves a spot in the vegetable hall of fame. For a long time, this was one of the most requested vegetables at our table.

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Broccoli Corn Bread

This Cheesy Broccoli Cornbread may just be the perfect side dish, with crispy golden edges, bursting with cheese and broccoli in each bite.

Course Side Dish

Cuisine American

Prep Time 5 minutes minutes

Cook Time 40 minutes minutes

Total Time 45 minutes minutes

Servings 12 servings

Calories 317kcal

Author Mary Younkin

Ingredients

• ¾ cup yellow cornmeal
• ¾ cup all-purpose flour
• ½ cup sugar
• 2 teaspoons baking powder
• ½ teaspoon kosher salt
• 2 eggs
• ⅔ cup sour cream
• ½ cup butter melted
• 14 ounce canned cream-style corn
• 1 cup frozen corn thawed
• 12 ounces frozen broccoli thawed, patted mostly dry, and chopped very small
• 2 cups freshly shredded cheddar cheese divided

Instructions

• Preheat the oven to 350°F. Grease a 9×13 baking dish with butter. Combine the cornmeal, flour, sugar, baking powder, and salt in a small mixing bowl and whisk to combine.
• In a large mixing bowl, Whisk together the eggs and sour cream. Add the melted butter and whisk again. Stir in the cream-style corn. Add the dry ingredients to the wet ingredients and stir until well combined.
• Add the thawed corn, broccoli, and 1 cup of cheese to the batter. Stir to mix throughout. Pour into the prepared pan and sprinkle evenly with the remaining cheese.
• Bake for 36-40 minutes, until golden brown and a toothpick inserted comes out clean. Serve warm.

Nutrition

Calories: 317kcal | Carbohydrates: 32g | Protein: 9g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 74mg | Sodium: 454mg | Potassium: 168mg | Fiber: 2g | Sugar: 10g | Vitamin A: 569IU | Vitamin C: 2mg | Calcium: 195mg | Iron: 1mg

This method consistently delivers vibrant green, tender crisp florets that are loaded with flavor. If you shudder at the thought of mushy veggies, follow these steps, and you’ll love the way this broccoli turns out!

Steamed Broccoli

Let’s get this out of the way right off the bat. I’m not the biggest fan of raw broccoli. I’m just not. Steamed broccoli, on the other hand, has none of the bitter taste and is much easier to chew. It makes a great addition to salads, pasta, and rice dishes, too.

And as it turns out, some people actually prefer their broccoli steamed over roasted. Yes, it’s true. My middle son has been requesting “steamed broccoli, please, NOT roasted” ever since he was old enough to talk. So, we’ve grown to enjoy cooking broccoli in all manner of different ways.

Bear these things in mind when steaming broccoli:

First, rinse and dry the broccoli before cutting into uniform florets. This lets them cook through at the same rate. Smaller pieces will cook faster.

Second, set a timer so that you don’t oversteam them. You’ll know that they’ve cooked too long, because their color will change to more of a drab olive green.

Third, pull the broccoli off the heat when they have just the slightest bit of crunch remaining. They will continue to cook from the remaining heat.

How to Steam Broccoli

Prep the pot: Add two inches of water. Insert the steamer basket. You can also use a metal strainer or colander. The water should be completely under the basket. If you can see the standing water over the bottom of the basket, pour some out. 

Boil the water: Set the pot over a burner and turn it to high. Cover the pot. When you hear the water boiling rapidly, lift the cover to check. If steam billows out, you’re ready to begin steaming.

Steaming Broccoli: Place the broccoli into the steamer basket. (I use this basket all the time!) Cover the pot again, and lower the heat setting to medium. Set the timer, now.

How Long to Steam Broccoli

Wondering how long to steam broccoli? It will depend on how large the florets are, how tender you want them to be, etc. Broccoli usually reaches tender crisp after 5 to 6 minutes.

Start checking your florets after 4 minutes of steaming. You can use the tip of a sharp knife or a fork to test for tenderness. If still too firm, check again in 30 seconds.

Remove them from the heat while there is still a tiny bit of crunch remaining; remember that they will finish cooking a bit while you get everything plated. 

Broccoli can be seasoned with nothing more than salt and pepper, or you can spruce it up with olive oil, lemon juice, and whatever herbs you like best. Steam a little extra for tomorrow’s breakfast omelet.

There are so many great ways to cook broccoli! Once you’ve mastered steaming, you may want to try roasting, sauteeing, air frying or even boiling it.

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How to Steam Broccoli

One of the fastest and easiest ways to cook broccoli is to simply steam it. Learn how to steam broccoli with these instructions.

Course Side Dish

Cuisine American

Prep Time 5 minutes minutes

Cook Time 6 minutes minutes

Total Time 11 minutes minutes

Servings 4

Calories 39kcal

Author Mary Younkin

Ingredients

• 1 pound broccoli cut into bite-size pieces
• ½ teaspoon kosher salt adjust to taste
• ¼ teaspoon freshly ground pepper adjust to taste

Instructions

• Bring two inches of water to boil in a large pot.
• Place the broccoli in a steamer basket and put the basket into the pot of boiling water. Cover the pot, and lower the heat to medium. Steam for 5-6 minutes.
• Remove them from the heat when the broccoli is bright green and still slightly firm. Season with salt and pepper.

Nutrition

Calories: 39kcal | Carbohydrates: 8g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 328mg | Potassium: 360mg | Fiber: 3g | Sugar: 2g | Vitamin A: 707IU | Vitamin C: 101mg | Calcium: 54mg | Iron: 1mg

Sausage Broccoli Pasta

This is a 30-minute meal that tastes like you worked a lot longer than that in the kitchen. Sausage is a bit of a magic ingredient in this recipe, as it contributes a huge amount of flavor to the dish. We like to use hot breakfast sausage for this recipe most of the time, but any sausage that you enjoy eating will work well here.

The sausage brings a little bit of heat and depth, while the broccoli lightens it up with a fresh green bite. Tossed with some butter and a sprinkling of Italian spices, you don’t need much more to pull this meal together.

Finish it with a sprinkling of Parmesan cheese and fresh parsley, and the dish is a whole new level. That tiny bit of cheese melts right into the pasta, coating everything with salty, nutty deliciousness, and the parsley brightens all the flavors, pulling them together.

I adore vegetable filled pasta dishes, about half vegetables and half pasta is my happy place. And broccoli tends to win out more often than anything else when I am picking my pasta vegetable, most of the time.

That’s partly because my entire family will happily eat broccoli, but also for the way it carries so much flavor from the dish in every bite. The florets hold sauce well, and the spices and pasta will cling to the broccoli as well, adding a great deal more flavor than broccoli is known for on its own.

Broccoli Pasta

Want a few more delicious ways to combine broccoli with your pasta nights? You can make this creamy, rich, and extra saucy broccoli mac and cheese – completely from scratch – in the same amount of time it takes to cook a box of mac and cheese!

Broccoli cheddar pasta salad with tiny broccoli florets, diced red pepper, red onion, and cheddar cheese in every bite is a perfect combination of flavors and textures. I LOVE the crunch in this salad.

This ultra-simple broccoli pasta is made with a bit of garlic, lemon, and Parmesan cheese to create a light, flavorful main dish or a perfect side dish for grilled chicken or steak. And this tender pasta with broccoli and mushrooms in a garlicky cream sauce is a quick dinner that my whole family enjoys.

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Broccoli Sausage Pasta

Tender broccoli florets and chunks of spicy sausage are scattered through every bite of this hearty, satisfying pasta.

Course Main Course

Cuisine American

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 5

Calories 605kcal

Author Mary Younkin

Ingredients

• 8 ounces bite size pasta (I used trottole.)
• 1 cup reserved pasta water OR chicken broth
• 1 pound hot sausage
• 6 cups broccoli florets cut into 1 inch or smaller pieces
• 4 tablespoons butter divided
• 1 teaspoon Italian seasonings
• ½ teaspoon kosher salt adjust to taste
• ½ teaspoon freshly ground black pepper adjust to taste
• ½ cup freshly shredded parmesan cheese
• 2 tablespoons fresh Italian parsley finely chopped

Instructions

• Cook the pasta according to the directions on the package, adding a generous tablespoon or so of kosher salt to the water as it cooks. When the pasta is al dente, drain it into a large colander. Do not rinse the pasta.
• In the same pot used to cook the pasta, cook and crumble the sausage over medium-high heat. When the sausage is nearly done cooking, add the broccoli florets and the butter. When the butter has melted, add the reserved pasta water and the Italian seasonings. Cook, stirring frequently, until the broccoli is tender crisp.
• Add the pasta to the pot with the sausage and broccoli and toss gently to combine. Sprinkle with salt, pepper, and Parmesan cheese. Stir and taste. Adjust the salt and pepper, as desired.
• Top with parsley and additional cheese, if desired, before serving.

Nutrition

Calories: 605kcal | Carbohydrates: 43g | Protein: 26g | Fat: 37g | Saturated Fat: 16g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 98mg | Sodium: 1096mg | Potassium: 706mg | Fiber: 5g | Sugar: 3g | Vitamin A: 1256IU | Vitamin C: 100mg | Calcium: 169mg | Iron: 3mg

Broccoli Salad without Mayo

Broccoli + cranberries + bacon combined in a tangy sweet dressing always add up to a craveable cranberry broccoli salad. And today’s version makes things even tastier and more irresistible without using even a spoonful of mayo.

There are a few reasons why you might want to try making your next broccoli salad without mayo. Some people simply don’t care for the taste of mayonnaise, and while I’m not one of these people, I do often cook for them.

Foods also tend to sit out for a good long while during potlucks and summer barbecues. When mayonnaise is in a dish, those foods can spoil very quickly. And lastly, if you have anyone in your life with an egg allergy, this is a delicious option that doesn’t require a trip to the store for a jar of vegan mayonnaise.

This broccoli salad is made with a sweet and tangy vinaigrette-style dressing that my family enjoyed so much, I’ve taken to making the honey dijon vinaigrette on a regular basis. (It was fantastic on this shrimp and avocado salad, too!)

Broccoli Cranberry Salad

There are a lot of ways to make your own variations on broccoli salad. Not a fan of super crunchy raw broccoli? You can lightly steam the broccoli before adding it to the salad.

There is still plenty of crunch that way, but it feels like a completely different salad. When making this macaroni salad, I like to toss the broccoli florets into the pasta water just a few moments before draining it. However you do (or don’t) choose to soften the broccoli, broccoli cranberry salad is certain to be a winner.

Broccoli Salad with Bacon

There is something undeniably irresistible about broccoli salad when you add a bit of bacon to it. Crunchy fresh vegetables mixed with savory bacon? Yes, please, every single time. Bacon adds an abundance of flavor in a way that not many other ingredients can do.

Broccoli florets mingle with savory bites of smoky bacon, tangy cheddar cheese, and zesty red onion in this broccoli bacon salad. Each bite offers a delightful balance of textures and a terrific combination of rich, creamy, and savory notes.

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Broccoli Cranberry Salad without Mayo

Sweet cranberries, salty bacon, crunchy broccoli and pecans, and a bit of creamy cheese are combined with a honey mustard vinaigrette to make this awesomely flavorful and texture-filled broccoli salad.

Course Salad

Cuisine American

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 6

Calories 352kcal

Author Mary Younkin

Ingredients

• 6 slices bacon about 6 ounces
• 1½ pound broccoli about 6 cups of very small florets and very thin matchsticks
• ⅓ cup red onion very finely chopped
• ½ cup dried cranberries
• ¼ cup chopped pecans
• ½ cup shredded cheddar cheese OPTIONAL

Honey Dijon Vinaigrette

• ½ cup olive oil
• ¼ cup white balsamic vinegar
• 3 tablespoons honey
• 2 tablespoons coarse Dijon mustard
• ¼ teaspoon kosher salt adjust to taste
• ¼ teaspoon freshly ground black pepper adjust to taste

Instructions

• Cook the bacon however you like and transfer it to a paper towel to absorb some oil while it cools. (I recommend cooking bacon in the oven.) While the bacon is cooking, combine the broccoli, red onion, cranberries, and pecans in a mixing bowl.
• In a small bowl or glass measuring cup, whisk together the oil, vinegar, honey, mustard, salt, and pepper. Taste and adjust as desired.
• Chop the bacon and add it to the bowl. Pour about half of the dressing over the salad and toss well to coat. Add more dressing, as desired.
• Refrigerate for a couple of hours before serving to allow the flavors to mingle. This will keep nicely for 2 days. Stir before serving. Add cheese before serving, if desired, and stir again to mix throughout.

Video

Nutrition

Calories: 352kcal | Carbohydrates: 28g | Protein: 6g | Fat: 26g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Cholesterol: 10mg | Sodium: 201mg | Potassium: 420mg | Fiber: 4g | Sugar: 20g | Vitamin A: 804IU | Vitamin C: 102mg | Calcium: 130mg | Iron: 1mg

Cheesy Broccoli Rice

This dish is one of those “do it all” dishes. It’s wonderful as a hearty and crowd-pleasing side dish to be sure, but it also makes an excellent vegetarian main dish.

With just the little one-ingredient addition of leftover rotisserie chicken, grilled chicken, or a quick batch of last minute chicken, you can transform it into a meaty main dish casserole, too! Whether you’re serving the cheese rice as a side dish or as the main feature of the meal all by itself, everyone is going to love this.

And I said it’s picky eater approved and I stand by that! At least at our house, any time we want to get someone to try a vegetable they’d normally turn their nose up at, covering it in cheese or cheese sauce does the trick.

Cheesy Broccoli Rice Recipe

To whip up this hearty, comforting dish, you’ll need the following ingredients:

• jasmine rice
• fresh broccoli
• whole milk
• heavy cream
• flour
• granulated garlic
• dry mustard
• granulated onion
• cayenne pepper
• cheddar cheese
• Monterey Jack cheese
• kosher salt
• black pepper

Cheesy Broccoli Rice Casserole

Cook the rice and set it aside to cool. Steam the broccoli and set it aside to cool as well.

While the rice is cooking, combine the flour and all of the spices with the milk. Whisk it until smooth. Set this aside.

Warm the cream in a large deep sided skillet. Bring to a simmer over medium heat. When the cream begins to steam (not boil!) add the flour mixture and whisk to combine.

Continue whisking until the milk thickens slightly, about 4-5 minutes. Add 1 cup of shredded cheddar cheese and 1 cup of Monterey Jack cheese, a handful at a time, stirring with a wooden spoon to melt.

Remove from the heat once all the cheese has melted. Add the rice and broccoli to the cheese sauce and stir to coat. Taste and add salt, only if needed.

Top with remaining cheddar cheese and cover with lid to melt. Serve warm. Any leftovers will keep well in an airtight container in the refrigerator for a few days and reheat nicely for easy lunches.

For a few more cheesy dinner options, check out our favorites. When you pull this cheesy and delicious Ham Potato and Broccoli Casserole from the oven everyone will be clamoring for a bite.

Saucy bites of tangy chicken come together perfectly with roasted potatoes and broccoli in this BBQ Chicken Potato Casserole. This flavorful and hearty dish is a big win at my house.

Pasta and sausage in a rich tomato pasta sauce is topped with an abundance of cheese to create this Cheesy Sausage Pasta. Everything bakes and melts together to create an irresistible dinner for any cheese or pasta lover!

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Cheesy Broccoli and Rice

Tender jasmine rice with bite sized broccoli florets in a cheesy sauce makes cheesy broccoli rice picky eater approved! This can served as a vegetarian main dish or turned into an even heartier main dish by adding chicken to it.

Course Main Course

Cuisine American

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Total Time 30 minutes minutes

Servings 8

Calories 342kcal

Author Mary Younkin

Ingredients

• 2 cups cooked Jasmine rice
• 6-8 cups small broccoli florets
• 1⅓ cup whole milk
• ⅔ cup heavy cream
• 2 tablespoons all-purpose flour
• ½ teaspoon granulated garlic
• ¼ teaspoon dry mustard
• ¼ teaspoon granulated onion
• ⅛ teaspoon cayenne pepper
• 2 cups freshly shredded cheddar cheese divided
• 1 cup freshly shredded Monterey Jack cheese
• ¾ teaspoon kosher salt
• ½ teaspoon fresh ground black pepper

Instructions

• Cook the rice and set aside to cool. Steam the broccoli and set aside to cool.
• While the rice is cooking, combine the flour and all of the spices with the milk. Whisk until smooth. Set aside.
• Warm the cream in a large deep sided skillet. Bring to a simmer over medium heat. When the cream begins to steam (not boil!) add the flour mixture and whisk to combine.
• Continue whisking until the milk thickens slightly, about 4-5 minutes. Add 1 cup of shredded cheddar cheese and 1 cup of Monterey Jack cheese, a handful at a time, stirring with a wooden spoon to melt.
• Remove from the heat once all the cheese has melted. Add the rice and broccoli to the cheese sauce and stir to coat. Taste and add salt, only if needed. Top with remaining cheddar cheese and cover with lid to melt.

Nutrition

Calories: 342kcal | Carbohydrates: 20g | Protein: 15g | Fat: 23g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 68mg | Sodium: 531mg | Potassium: 341mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1173IU | Vitamin C: 59mg | Calcium: 404mg | Iron: 1mg

Broccoli Shrimp Stir Fry

This honey garlic shrimp recipe was inspired by a whole lot of broccoli in the fridge and my love affair with shrimp. I’m happy to say that this combination did not disappoint in any way. Broccoli is my favorite vegetable to add to almost any dish. Is that okay to say it?

It’s akin to saying I have a favorite child… but there we are. I don’t have a favorite child, but I do have a preferred vegetable. It’s hard to go wrong when broccoli is on the table.

Shrimp and Broccoli Stir Fry

To make this stir fried shrimp and broccoli, you’ll need to gather the following ingredients:

• large raw shrimp
• butter
• ginger
• garlic
• honey
• soy sauce
• cornstarch
• sesame oil
• black pepper
• fresh broccoli
• optional: sriracha

I am sure some folks will wonder whether they can use frozen broccoli in this recipe. I don’t recommend it.

Frozen broccoli tends to become mushy in a stir fry, and we really want the crisp-tender quality you can only get when you start with fresh broccoli. If you need a way to use up that bag of broccoli in your freezer, try irresistible parmesan dusted Air Fryer Frozen Broccoli.

Shrimp and Broccoli Recipe

Place the shrimp in a colander and rinse with cold water. Line a large plate or tray with paper towels and place the shrimp on the towels.

Pat dry with additional paper towels. Set aside next to the stove.

Place the broccoli in a glass bowl with about 2 tablespoons of water. Loosely cover the bowl with a lid or plate.

Microwave on high for 3-4 minutes, or just until the broccoli is tender. When the broccoli is bright green and barely fork tender, remove it from the microwave and set aside.

In a small bowl or measuring cup, whisk together the honey, soy sauce, and cornstarch. Add the sesame oil, sriracha (if desired), and pepper. Set aside.

Melt 2 tablespoons of butter in a large skillet over medium-high heat. Add the garlic and ginger and cook until fragrant, about 30 seconds.

Add the shrimp to the pan. Cook without touching for about 2 minutes. Stir the shrimp and cook an additional minute, just until opaque and cooked through. Transfer the shrimp to a plate.

Add the sauce to the empty pan and increase the heat to high. Cook 2-3 minutes, just until thickened and a spatula leaves a trail when drawn across the bottom of the pan.

Remove from the heat, add the shrimp and broccoli and toss to coat. Serve over rice.

For a few more easy shrimp meals, check these recipes out. Shrimp, bell peppers, and pineapple simmered with your favorite barbecue sauce add up to a sweet and spicy Shrimp Bell Pepper Stir Fry.

Every bite of this Shrimp Zucchini Stir Fry is pure shrimp-loving heaven – and you can make it start to finish in under 15 minutes. Garlic butter shrimp is one of my top 5 favorite foods. So naturally, when I had the idea to pair some shrimp with perfectly tender-crisp zucchini and toss it in a mouthwatering lemon garlic butter sauce, that had to happen immediately.

Tender pasta, shrimp, bacon, and asparagus are tossed with garlic in a creamy sauce to make this irresistible Shrimp Asparagus Pasta. This is a deceptively easy recipe, friends. While the directions look lengthy at first glance, I promise you that this is a quick and straightforward recipe.

Looking for more dinner recipes? Tender, spicy bites of chicken are tossed with fresh sauteed vegetables and plenty of Mexican spices to create this easy Southwestern Chicken Skillet meal.

Tender strips of chicken, bell peppers, and onions are seasoned with taco spices, then cooked to crispy, juicy perfection in the air fryer. Serve these Air Fryer Chicken Fajitas in warm tortillas or over rice with your favorite toppings for a fresh and easy meal.

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Honey Garlic Shrimp Stir Fry

Calling all broccoli and shrimp lovers! This flavorful honey garlic shrimp stir fry is exploding with vibrant crisp-tender broccoli and shrimp.

Course Main Course

Cuisine American, Asian

Servings 4

Calories 310kcal

Author Mary Younkin

Ingredients

• 1 pound large shrimp peeled and deveined
• 2 tablespoons butter
• 1 tablespoon minced ginger
• 1 tablespoon minced garlic
• ⅓ cup honey
• ¼ cup soy sauce
• 1 teaspoon cornstarch
• 1 tablespoon sesame oil
• 1-2 teaspoons sriracha OPTIONAL
• ½ teaspoon freshly ground black pepper
• 1 broccoli crown cut into bite size pieces about 3 cups worth

Instructions

• Place the shrimp in a colander and rinse with cold water. Line a large plate or tray with paper towels and place the shrimp on the towels. Pat dry with additional paper towels. Set aside next to the stove.
• Place the broccoli in a glass bowl with about 2 tablespoons of water. Loosely cover the bowl with a lid or plate. Microwave on high for 3-4 minutes, or just until the broccoli is tender. When the broccoli is bright green and barely fork tender, remove it from the microwave and set aside.
• In a small bowl or measuring cup, whisk together the honey, soy sauce, and cornstarch. Add the sesame oil, sriracha (if desired), and pepper. Set aside.
• Melt 2 tablespoons of butter in a large skillet over medium-high heat. Add the garlic and ginger and cook until fragrant, about 30 seconds. Add the shrimp to the pan. Cook without touching for about 2 minutes. Stir the shrimp and cook an additional minute, just until opaque and cooked through. Transfer the shrimp to a plate.
• Add the sauce to the empty pan and increase the heat to high. Cook 2-3 minutes, just until thickened and a spatula leaves a trail when drawn across the bottom of the pan. Remove from the heat, add the shrimp and broccoli and toss to coat. Serve over rice.

Nutrition

Calories: 310kcal | Carbohydrates: 36g | Protein: 21g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 158mg | Sodium: 1548mg | Potassium: 656mg | Fiber: 4g | Sugar: 26g | Vitamin A: 1326IU | Vitamin C: 136mg | Calcium: 139mg | Iron: 2mg

Ground Beef Stir Fry

Ground beef is a winner when it comes to quick stir-fry meals. I keep packages of ground beef in my freezer with dinners like this one in mind.

To make this ground beef stir fry, you’ll start by cooking and crumbling the beef, then add the broccoli, along with a handful of seasonings, and let it cook for a few minutes.

You’ll have a skillet meal ready to go in very little time at all. By the time you can stir together the sauce, the rest of the dish will be nearly done cooking. It really is that easy.

If you’ve been around here for a while, then you’ll already know that I love cabbage and ground beef. You see them paired in this recipe for the Unstuffed Cabbage Rolls, and that recipe is a total game changer.

So, naturally, a ground beef and cabbage stir fry needed to happen. And if you’re like us and often have leftover rice in the fridge, ground beef fried rice is both savory and slightly sweet with a subtle touch of heat. Both of these ground beef stir-fries can be made in under 20 minutes!

Every ingredient here is simple enough to be found in most grocery stores. No running around town looking for hard-to-find ingredients. (Who has time for that?)

The chili paste is typically found in the Asian section of most stores. If you can’t find it locally, Amazon does sell my favorite chili paste.

If you’re leery of the heat, start with a lesser amount of chili paste. If you’re unfamiliar with it or don’t typically enjoy much heat in your foods, you might want to start with just a teaspoon instead of a tablespoon.

Love heat? Go big with it. Feel free to swap in Sriracha for the chili paste, if that’s easier for you to find. (But if you can find that chili paste, that’s my first choice every time!)

Ground Beef and Broccoli

The fact this stir fry is made with ground beef instead of a more expensive cut of beef makes it a great alternative to the pricier meats when you are craving Chinese food or an Asian-inspired meal.

You might be tempted to skip the broccoli rounds in this recipe, but please try them. They offer a bit of added texture and the boost of broccoli flavor is great too. It is easy and well worth the extra minute or two to slice them.

How to Cut Broccoli

The broccoli rounds give the dish a nice crunch, reminiscent of a water chestnut. I like to think of it as the budget-friendly crunch which is fitting for this flavor-filled less expensive version of a beef stir fry.

To slice broccoli rounds, you’ll start by cutting the long thick stalk off of the head of broccoli. Then peel the outside of the stalk enough to remove the brown areas.

Slice the stalk into thin rounds. You can use the rounds the same way you use broccoli florets. I love not throwing away that stem and minimizing waste.

The stir fry is delicious over rice. I use this rice cooker and this cast iron skillet to make this recipe. (I have fallen in love with that gorgeous skillet!)

This makes a great freezer meal too. Allow the stir fry to cool and then transfer to individual air-tight containers or a zip-close freezer bag. Allow it to thaw in the fridge overnight and it will reheat in minutes.

Ground Beef and Broccoli Stir Fry

To make this recipe, you will need the following ingredients:

Sauce Ingredients

• low-sodium soy sauce
• beef broth
• chili paste
• garlic
• fresh ginger

Stir Fry Ingredients

• ground beef
• cornstarch
• kosher salt 
• freshly ground black pepper 
• fresh broccoli 

Stir Fry Meals

Stir fry dinners are a go-to family meal for us. They are easy to make and can feed a small crowd.

If you’re lucky enough to have leftovers, they heat up well for a lunch the following day. In addition to that, most stir-fry recipes are versatile enough that you can really load them up with vegetables and still please everyone.

Shrimp, bell peppers, and pineapple simmered with your favorite barbecue sauce add up to a sweet and spicy shrimp bell pepper stir fry.

This Zucchini Stir Fry with Chicken is an easy dinner that delivers a whole lot of great flavor. Served on its own or over rice or noodles, we all really enjoy this meal.

Get dinner ready in minutes with this easy one pan recipe for Ground Beef and Cabbage. Tender crisp cabbage, carrots, and peppers combine with savory ground beef and leave a subtle, lingering heat that will have you wanting more.

Fresh green beans, ginger, and garlic are quickly sauteed with tender strips of beef before being tossed in a light savory sauce to create this easy Beef and Green Bean Stir Fry.

Tender strips of chicken, bell peppers, and onions are seasoned with taco spices, then cooked to crispy, juicy perfection in the air fryer. Serve these Air Fryer Chicken Fajitas in warm tortillas or over rice with your favorite toppings for a fresh and easy meal.

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Ground Beef and Broccoli Stir Fry

The best stir fries are salty, savory, sweet, and a little bit spicy. This ground beef and broccoli stir fry nails all of those things.

Course Main Course

Cuisine American

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 4

Calories 322kcal

Author Mary Younkin

Ingredients

Sauce Ingredients

• ⅓ cup low-sodium soy sauce
• ½ cup beef broth
• 1-3 tablespoons chili paste adjust to preferred heat level
• 4 cloves garlic minced
• 1 tablespoon fresh ginger finely minced or grated

Stir Fry Ingredients

• 2 pounds ground beef
• 1 tablespoon cornstarch
• ¼ teaspoon kosher salt adjust to taste
• ¼ teaspoon freshly ground black pepper adjust to taste
• 1½ pounds fresh broccoli cut into florets and rounds

Instructions

• In a small bowl or glass measuring cup, combine the soy sauce, beef broth, chili paste, garlic, and ginger. Whisk to combine and set aside.
• In a large skillet over medium-high heat, cook and crumble the ground beef. When the beef has almost browned, sprinkle with cornstarch, salt, and pepper. Stir to coat. Add the broccoli and pour the sauce into the skillet.
• Lower the heat to medium and continue cooking and stirring until the sauce thickens, about 1-2 minutes. Taste and add more salt and pepper, only if needed. Serve on its own or over rice.

Notes

You might be tempted to skip the broccoli rounds in this recipe, but please try them. They offer a bit of added texture and the boost of broccoli flavor is great too. It is easy as can be and well worth the extra minute or two to slice them.

First, cut the long thick stalk off of the head of broccoli. Then peel the outside of the stalk enough to remove the brown areas. Slice the stalk into thin rounds. That’s all you need to do. Use the rounds the same way you use broccoli florets.

Nutrition

Calories: 322kcal | Carbohydrates: 13g | Protein: 40g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 107mg | Sodium: 805mg | Potassium: 753mg | Fiber: 2g | Sugar: 7g | Vitamin A: 1914IU | Vitamin C: 79mg | Calcium: 36mg | Iron: 4mg

I’m all in favor of EASY side dishes that require minimal effort on my part. Fortunately, steamed vegetables fit that need perfectly.

However, plain steamed vegetables aren’t super exciting most of the time, right? Unless you’re my middle son who has loved plain steamed broccoli since he was a toddler – and he still complains when I roast it or do anything else to make it “fancy.”

Broccoli Seasoning

You can season steamed broccoli pretty much any way you like, but my favorite these days is broccoli with garlic and butter. (Can you ever go wrong with a butter and garlic combination? I think not.)

The best seasoning for broccoli is anything YOU like! From crispy Parmesan roasted broccoli to this cheddar cheese sauce that can be poured over any and all vegetables, to this sweet and spicy honey sriracha broccoli, and this sauteed broccoli with a sprinkling of brown sugar and a pinch of red pepper, I haven’t found a wrong way to season broccoli.

Garlic Butter Broccoli

You’ll need the following ingredients for this recipe:

• fresh broccoli
• butter
• garlic
• fresh Italian parsley chopped small
• salt and pepper
• fresh lemon juice, optional

How to Season Steamed Broccoli

While the broccoli is steaming, combine the butter and the garlic in a small bowl. Microwave for about 30 seconds until the butter has melted. Stir to combine. Stir in the parsley.

Remove the broccoli from the heat when the broccoli is bright green and still slightly firm. Drain well and then transfer the broccoli to a large serving bowl. Drizzle with the butter mixture. Toss well to coat.

Season to taste with salt and pepper. Drizzle with lemon juice, if desired. Serve warm.

Can you skip the squeeze of fresh lemon at the end of this recipe? Sure you can. But please do try it! The lemon adds a brightness to the dish that can’t be beaten or matched with anything else.

How Long to Steam Broccoli

Wondering how long to steam broccoli? It will depend on how large the florets are and how tender you want them to be. Broccoli usually reaches tender crisp after 5 to 6 minutes.

Start checking the florets after 4 minutes of steaming. You can use the tip of a sharp knife or a fork to test for tenderness. If still too firm, check again in 30 seconds.

Remove them from the heat while there is still a tiny bit of crunch remaining; remember that they will finish cooking a bit after they’re removed from the heat.

Want to elevate roasted broccoli and/or cauliflower to a whole new level of deliciousness? Try tossing them with oil, garlic, and a dash of smoked paprika before roasting them together to tender-crisp perfection.

Crisp-tender broccoli florets, charred to perfection, beautifully complement the caramelized sweetness of roasted sweet potatoes. Drizzled with just a tiny bit of balsamic glaze before serving, this combination is one that I simply can’t resist.

Broccoli and mushrooms are another pairing of which I can’t get enough. This cheesy rice casserole and this garlicky creamy pasta are two perfect examples.

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Garlic Butter Broccoli

This garlic butter broccoli is easy as can be to make while it's also flavorful and bright with fresh herbs and a squeeze of lemon just before serving.

Course Side Dish

Cuisine American

Prep Time 5 minutes minutes

Cook Time 6 minutes minutes

Total Time 11 minutes minutes

Servings 4

Calories 39kcal

Author Mary Younkin

Ingredients

• 1 pound broccoli cut into bite-size pieces
• 2 tablespoons butter
• 2 garlic cloves minced
• 1 tablespoon fresh Italian parsley chopped small
• ½ teaspoon kosher salt adjust to taste
• ¼ teaspoon freshly ground pepper adjust to taste
• 1 tablespoon fresh lemon juice OPTIONAL

Instructions

• Bring two inches of water to boil in a large pot. Place the broccoli in a steamer basket and put the basket into the pot of boiling water. Cover the pot, and lower the heat to medium. Steam for 5-6 minutes.
• While the broccoli is steaming, combine the butter and the garlic in a small bowl. Microwave for about 30 seconds until the butter has melted. Stir to combine. Stir in the parsley.
• Remove the broccoli from the heat when the broccoli is bright green and still slightly firm. Drain well and then transfer the broccoli to a large serving bowl. Drizzle with the butter mixture. Toss well to coat.
• Season to taste with salt and pepper. Drizzle with lemon juice, if desired. Serve warm.

Nutrition

Calories: 39kcal | Carbohydrates: 8g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 328mg | Potassium: 360mg | Fiber: 3g | Sugar: 2g | Vitamin A: 707IU | Vitamin C: 101mg | Calcium: 54mg | Iron: 1mg

My family members tend to be pretty good vegetable eaters. However, there are times when they do get a little picky. Sausage broccoli pasta has been a long-time favorite of ours, but on those nights when I’m craving something a little bit cheesier, I can pretty much guarantee that I won’t hear a peep of complaint about this dinner.

Broccoli Mac and Cheese

Whether it’s mac and cheese from the box or pasta made from scratch, my family and I have been making mac and cheese for many, many years. And, if there’s one thing that I can say with certainty, it’s that the best results come from making it homemade.

On that topic, if you want the smoothest, creamiest cheese sauce, it’s well worth the minutes spent shredding that block of cheese yourself. And if your kids are anything like my boys are, shredding cheese is one of the things they will always happily volunteer to do.

Ingredients and Substitutions

Pasta – You’ll want to use large shapes of pasta that can hold lots of sauce. My preference is large elbow macaroni or penne.

Broccoli – I buy broccoli whole so that I can chop the florets and save the stems for my sweet kale salad or for pickled broccoli stems. But, if you’re pressed for time, you can just buy the florets. I won’t judge.

The Cheese – Whatever meltable cheeses you have on hand with mild flavors will work. My go-to selections are cheddar and Monterey Jack.

Milk & Cream – Milk and heavy cream create the foundation for a creamy, rich sauce.

Flour – I use all-purpose flour to thicken the sauce.

Seasonings – Garlic powder and onion powder deepen the savory profile. And in almost all of my savory recipes, I use freshly ground black pepper and kosher salt unless otherwise noted.

Mustard – Just a tiny bit of mustard adds a very subtle kick, a hint of heat, and a little bit of sharpness to the cream sauce. If you don’t happen to have dry ground mustard on hand, a teaspoon of regular mustard can be substituted here. (You’ll need about 3x the amount if you’re substituting regular mustard for the dried mustard called for in the recipe.)

The Heat – For a final note, I add a dash of cayenne pepper. The end result isn’t spicy, I promise! But, if you have a sensitivity to spice, you can consider this one optional.

How to Make Broccoli Mac and Cheese

Boiling Water: To start, you’ll want to fill a medium-sized pot with water and bring to a boil over high heat. Don’t forget to add about a tablespoon of salt.

Grating the Cheese: While the water is heating up, I grate the cheese.

Prepping the Broccoli: You’ll want to rinse the broccoli crown, and shake off most of the water. Chop the florets into bite-sized pieces.

Cooking the Pasta: Once the water is boiling, I’ll add the pasta and let it cook for about 8 minutes until the noodles are almost al dente.

Starting the Sauce: While the pasta cooks, we’re going to whisk together the milk, flour, garlic, onion, mustard, cayenne, salt, and pepper into a bowl.

Adding the Broccoli: Just before the noodles are done cooking, you’ll want to add the broccoli to the pot. It only needs to cook for about 30 seconds.

Draining: Just before the pasta is al dente, drain the pasta and broccoli into a large colander in the sink. Don’t rinse!

Warming the Cream: I add the cream to the same pot used for the pasta, then set it over low heat on the stove.

Completing the Sauce: When the cream begins to steam, you’ll add the flour mixture to the pot. Then, whisk to combine.

Whisking: I keep whisking for another 4-5 minutes, until the sauce thickens slightly. Then, I start whisking in the cheese a handful at a time to melt.

Bringing Everything Together: After the cheese has melted, you’ll want to remove the sauce from the heat and add the pasta and broccoli. Then, stir until they’re fully coated with sauce.

Serving: I give it a final taste check and add salt if needed. Then, it’s ready to serve!

Serving Suggestions

As rich as this is, I like to serve it up next to something simple and fresh. I’ll round out the plate with peas and carrots for the kids, or throw together a crisp romaine salad to balance out all that rich cheese.

And, when I want a little more texture on the table, my favorite kale crunch salad does the job. Eat your comfort food. Just pair it with something light and refreshing!

Make Ahead & Storage

Make Ahead: Leftover pasta is always tasty, but this pasta is so much better fresh off the store.

How to Store: You can store the pasta in an airtight container in the refrigerator for up to 3 days.

How to Reheat: I typically reheat individual servings of this pasta in the microwave at 30 second increments. If you’re heating up a larger portion, low and slow on the stovetop is a good call with a splash or two of milk or water to refresh the sauce.

More Vegetable Filled Pasta Recipes

• Bacon Asparagus Pasta
• Chipotle Chicken Pasta with Vegetables
• Zucchini Pasta Salad
• Pasta with Peas and Bacon
• Roasted Vegetable Pasta Salad
• Butternut Squash Pasta

Frequently Asked Questions

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Broccoli Mac and Cheese

This broccoli mac and cheese folds tender broccoli into a silky homemade cheese sauce. Easy enough for a weeknight, cozy enough for Sunday.

Course Main Course

Cuisine American

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Total Time 30 minutes minutes

Servings 8

Calories 533kcal

Author Mary Younkin

Ingredients

• 1 pound dried pasta large elbow, fusilli, or penne work well
• 4 cups small broccoli florets
• 1 cup whole milk
• 1 cup heavy cream
• 2 tablespoons all-purpose flour
• ½ teaspoon granulated garlic
• ¼ teaspoon dry mustard
• ¼ teaspoon granulated onion
• ⅛ teaspoon cayenne pepper
• 2 cups freshly shredded cheddar cheese
• 1½ cups freshly shredded Monterey Jack cheese
• ¾ teaspoon kosher salt
• ½ teaspoon fresh ground black pepper

Instructions

• Cook the pasta according to the directions on the package, adding a generous tablespoon or so of kosher salt to the water as it cooks. Just before the noodles are done cooking, add the broccoli to the pot. Let the broccoli boil for about 30 seconds and then drain everything into a large colander. Drain and do not rinse.
• While the pasta is cooking, combine the flour and all of the spices with the milk. Whisk until smooth. Set aside.
• Warm the cream in the same pot used for the pasta. Bring to a simmer over medium heat. When the cream begins to steam (not boil!) add the flour mixture and whisk to combine.
• Continue whisking until the milk thickens slightly, about 4-5 minutes. Add the shredded cheese, a handful at a time, stirring with a wooden spoon to melt.
• Remove from the heat once all the cheese has melted. Add the pasta and broccoli to the cheese sauce and stir to coat. Taste and add salt, only if needed.

Nutrition

Calories: 533kcal | Carbohydrates: 29g | Protein: 22g | Fat: 29g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 84mg | Sodium: 1382mg | Potassium: 400mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1656IU | Vitamin C: 41mg | Calcium: 458mg | Iron: 2mg