Broccoli Pasta (500)

Ingredients:

• 4 Tablespoons butter
• 4 cloves garlic (minced)
• 2 cups chicken broth
• 1 ¼ cups half and half
• ½ lb. medium pasta shells
• ¼ teaspoon EACH: onion powder, dried thyme, salt
• ½ teaspoon EACH: dried oregano, dried parsley
• 3 ½ cups broccoli florets (uncooked)
• 2 teaspoons lemon juice
• ¾ cup Parmesan Cheese (finely grated into a powder)

Instructions:

1. Measure out all ingredients prior to beginning. (This is called “mise en place” and is a good idea for quick recipes.) Pro Tip: Cut the broccoli into smaller pieces so that they cook more quickly.
2. Melt butter over medium heat in a large skillet. Add the garlic and cook for 1 minute.
3. Add the chicken broth, half and half, and seasonings.
4. Bring to a boil and add the pasta. Submerge the pasta into the liquid and let it return to a boil. Cook partially covered according to package instructions. Add the broccoli during the last 6 minutes. Run a silicone spatula along the bottom of the pan occasionally to prevent the pasta from sticking to it.
5. Remove cover taste-test a pasta noodle for doneness before proceeding. If needed, cover and cook longer, until your desired doneness is obtained.
6. Remove from heat. Add the lemon juice and use a silicone spatula to gently mix in the Parmesan cheese.
7. Sauce will continue to thicken upon standing. Garnish with parsley and serve with garlic bread with cheese.