# What You'll Need:
→ Pasta
01 - 12 ounces penne or fettuccine pasta
→ Vegetables
02 - 10 ounces broccoli florets
→ Sauce
03 - 2 tablespoons olive oil
04 - 4 large garlic cloves, minced
05 - 8 ounces cream cheese, softened
06 - ½ cup milk
07 - ½ cup grated Parmesan cheese
08 - ¼ teaspoon freshly ground black pepper
09 - ½ teaspoon salt, plus extra for pasta water
10 - ⅛ teaspoon red pepper flakes (optional)
→ Garnish
11 - 2 tablespoons chopped fresh parsley
12 - Extra grated Parmesan cheese for serving
# Cooking Steps:
01 - Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Add broccoli florets during the last 3 minutes of cooking. Reserve ½ cup of pasta cooking water, then drain the pasta and broccoli.
02 - Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for 1 to 2 minutes until fragrant but not browned.
03 - Reduce heat to low and add softened cream cheese. Stir continuously until the cream cheese melts and the mixture is smooth.
04 - Gradually whisk in milk until the sauce is creamy. Stir in grated Parmesan, black pepper, salt, and optional red pepper flakes. Adjust consistency by adding reserved pasta water a little at a time if needed.
05 - Add drained pasta and broccoli to the skillet. Gently toss to coat everything evenly with the sauce.
06 - Plate immediately and garnish with chopped parsley and extra grated Parmesan.
