Creamy Pasta with Roasted Garlic and Broccoli

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Recipe derived from Oldways, photo by Andrea Luttrell. Recipe featured in "Food in :60" Segment with Big Y dietitians Carrie Taylor and Andrea Luttrell.

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Ingredients

Directions

Note: Wash hands with soap and water.
1. Preheat oven to 400 degrees. Wash hands with soap and water then rinse all fresh produce under cold running water. In a small casserole dish, combine garlic cloves and olive oil. Season with salt and pepper and mix well to combine. Bake for 35 minutes or until garlic is golden brown.
2. Cook pasta according to package instructions, then drain and set aside.
3. While the pasta is cooking, bring 1 quart of water to a boil and cook broccoli florets for 2 minutes. Drain and toss with lemon zest, set aside.
4. Meanwhile, in a medium saucepan, melt butter over medium heat. Add flour and whisk well until combined. Slowly whisk in milk and continue to cook, while stirring, until mixture begins to thicken. Whisk in nutmeg and Parmigiano Reggiano and season with salt and pepper to taste. Keep warm over low heat.
5. In a large skillet or saute pan, add roasted garlic with olive oil, onion and celery. Saute over medium-high heat until vegetables begin to soften. Add wine and reduce until liquid is almost evaporated. Add broccoli florets and shredded chicken (if using) and saute about 5 minutes more. Add cream sauce and cooked pasta, tossing until well combined. Top with additional cheese and serve with bread if desired.
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