Ingredients
Scale
- 12 oz penne pasta
- 4 cups vegetable broth
- 2 cups broccoli florets
- 8 oz Boursin cheese
- 1 cup grated Parmesan cheese
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- Salt and pepper to taste
Instructions
- In a large pot, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
- Add the penne pasta and vegetable broth to the pot. Stir to combine.
- Bring the mixture to a boil, then reduce the heat to a simmer. Cover and cook for about 10 minutes, or until the pasta is al dente.
- Stir in the broccoli florets and cook for an additional 5 minutes, until the broccoli is tender.
- Remove the pot from heat and stir in the Boursin cheese and grated Parmesan until melted and creamy.
- Season with salt and pepper to taste, and serve hot.
Notes
- For a vegetarian option, ensure the vegetable broth is made without any animal products.
- Add cooked chicken or shrimp for extra protein.
- Garnish with fresh herbs like basil or parsley for added flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 2 g
- Sodium: 800 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Carbohydrates: 50 g
- Fiber: 3 g
- Protein: 15 g
- Cholesterol: 40 mg