Ingredients
Scale
- 2 tablespoons olive oil
- 1 small onion (diced)
- 3 cloves garlic (minced)
- 1 16- ounce package of your favorite pasta
- 3/4 cup whole-milk plain yogurt (or dairy-free alternative)
- 1 pound broccoli (cut into bite-sized florets)
- 1 teaspoon crushed red pepper flakes
- 3 3/4 cups chicken broth (or broth of choice)
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- 1 cup freshly grated Parmigiano Reggiano cheese
Instructions
- Heat olive oil in a large pan over medium-high heat.
- Add diced onion and minced garlic to the pan and sauté for 3-4 minutes until fragrant. Season with a pinch of salt and pepper.
- Add dry pasta, yogurt, broccoli, broth, red pepper flakes, and a little more olive oil to the pan. Stir well to prevent sticking.
- Cover the pot and reduce heat to medium-low. Let the pasta cook until the liquid is absorbed and noodles are al dente, about 11 minutes (but cooking time may vary).
- Once pasta is cooked, remove the cover and stir in 3/4 cup of shredded Parmigiano Reggiano cheese until fully combined.
- Serve the pasta topped with remaining cheese. Enjoy! Any leftovers can be stored in the fridge for up to one week in an airtight container.