Description
Indulge in a creamy, flavorful pasta dish with this Penne with Broccoli and Sun-Dried Tomato Alfredo. This recipe combines tender penne, fresh broccoli, and sun-dried tomatoes in a rich Alfredo sauce, making it a delicious and satisfying meal.
Ingredients
12 oz penne pasta
2 cups broccoli florets
1 cup sun-dried tomatoes, chopped
1 cup heavy cream
1/2 cup grated Parmesan cheese
2 cloves garlic, minced
2 tablespoons butter
1 tablespoon olive oil
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
Instructions
Cook the penne pasta according to package instructions until al dente. Drain and set aside.
In a large pot of boiling salted water, blanch the broccoli florets for 2-3 minutes until tender-crisp. Drain and set aside.
In a large skillet, heat the olive oil and butter over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
Add the sun-dried tomatoes and cook for another 2-3 minutes.
Pour in the heavy cream and bring to a simmer. Cook until the sauce thickens slightly, about 5 minutes.
Stir in the grated Parmesan cheese until melted and the sauce is smooth. Season with salt and pepper to taste.
Add the cooked penne and broccoli to the skillet, tossing to coat evenly with the Alfredo sauce.
Serve the pasta hot, garnished with chopped fresh parsley.
Notes
This Penne with Broccoli and Sun-Dried Tomato Alfredo is a comforting and easy-to-make dish that’s perfect for weeknight dinners or special occasions.