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Ingredients
Scale
- 1 tablespoon neutral oil
- 3 garlic cloves, finely grated
- 8 ounces small pasta (ditalini, small shells, or elbows)
- 2 cups broth of choice (chicken or vegetable)
- 1 teaspoon dijon mustard
- 1/2 cup milk
- 1 cup (4 ounces) shredded cheddar cheese
- 2 tablespoons finely grated parmesan cheese, plus extra for serving
- 1 cup finely-chopped broccoli florets
- fine sea salt and freshly cracked black pepper
Instructions
- Heat the oil in a medium skillet over medium heat.
- Add the garlic and cook for about 30 seconds until fragrant.
- Stir in the dry pasta and toast for 30-60 seconds to soak up the oil.
- Pour in the broth and stir in the Dijon mustard.
- Bring to a gentle simmer, cooking until the pasta is slightly under al dente and most of the liquid has been absorbed.
- Lower the heat and stir in the milk, cheddar, and Parmesan until melted without thickening too much.
- Add the broccoli and cook for 1-2 minutes until heated through and tender.
- Taste, season with salt and black pepper, then serve warm with an extra twist of black pepper.
Notes
Feel free to use any small pasta you have on hand.
You can add more vegetables like peas or spinach for added nutrition.
Adjust the amount of cheese according to your taste preference.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Dishes
- Method: Skillet
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 2g
- Protein: 16g
- Cholesterol: 35mg