An easy and delicious one-pot recipe that can easily be made vegan friendly too!
Prep Time: 10
Cook Time: 15
Total Time 25
2 tbsp. Butter (or olive oil for a vegan option)
4 Garlic Cloves, minced
2 cups Proper Good Chicken Bone Broth (or Mushroom Broth for vegan option)
1 1/4 cup Whole Milk, or half and half (or any plant-based milk for a vegan option)
1/2 lb Dry Pasta Shells
3 cups Broccoli Florets
3/4 cup Parmesan Cheese (or 1/3 cup nutritional yeast for a vegan option)
Juice of 1 Lemon
1/2 tsp each: Onion Powder, Dried Oregano, Black Pepper, Salt
1. Melt the butter in a large skillet over medium heat, then add in the minced garlic to cook for 1 minute.
2. Add broccoli to sauté for 1-2 minutes, or until beginning to turn a vibrant green.
3. Add in the broth, milk, and all seasonings. Bring to a boil, then add in the pasta, pressing it down to submerge into the liquid. Cook according to pasta packaging directions, or until al dente.
4. Remove from heat, then stir in the lemon juice and parmesan cheese (or yeast). Enjoy warm!