Creamy Broccoli Pasta
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The Creamy Broccoli Pasta sauce is highlighted with cooked garlic, fresh broccoli and sautéed onions. Add the pasta and voila!
Ingredients
- 1 1 pound pound chickpea pasta shells
- 2 2 tbsp tbsp preferred vegetable oil
- 1 1 medium onion diced
- 2 2 cloves cloves garlic minced
- 1 1 medium head broccoli cut into bite-size florets (about 4 cups florets)
- 1 1 cup cup Pacific Foods® Organic Low Sodium Chicken Broth
- 10.5 10.5 ounce ounce Pacific Foods® Organic Cream of Chicken Condensed Soup
- 0.75 0.75 tsp tsp fine sea salt
- 0.5 0.5 tsp tsp black pepper
- 1 1 lemon finely grated zest
- 0.25 0.25 cup cup Parmesan cheese grated
- 0.25 0.25 cup cup basil torn
Organic Low Sodium Chicken Broth
Free Range Cream of Chicken Condensed SoupInstructions
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Bring a large saucepan of salted water to a boil. Add pasta and cook following package directions. Drain well.
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In a large saucepan warm oil over medium heat. Add onion and sauté until softened, 6-8 minutes. Add garlic and cook, stirring, 1 minute more.
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Add broccoli, Pacific Foods® Organic Low Sodium Chicken Broth, Pacific Foods® Organic Cream of Chicken Condensed Soup, salt, and pepper. Cover, bring to a boil, then reduce heat to simmer until broccoli is very tender, 7-9 minutes.
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Transfer mixture to a blender, add lemon zest, and puree. Taste and add more salt if needed.
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Add sauce to cooked pasta to taste, along with Parmesan. Stir to combine. Garnish with basil.
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Reserve any leftover sauce for later; it can also be frozen.
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