With simple ingredients that kids and parents will enjoy, this quick and easy family dinner of Creamy Broccoli Pasta is ready to go into regular rotation. Bonus: It takes only 20 minutes to make and it’s a super smart way to serve cottage cheese to the kids!
This post is sponsored by Kalona Supernatural.
Broccoli Pasta
I partnered with Kalona Supernatural on this recipe because I love the flavor of their cottage cheese and that they use organic milk from grass-fed cows raised on sustainable family farms. And cottage cheese is such a great way to add nutrients to pasta and broccoli!
This lemony pasta and broccoli is so quick and easy since you cook the broccoli at the end of cooking the pasta—right in the same pot. This means less work and clean up for you, and perfectly cooked broccoli every time. Then, all you need to do is drain and toss with the sauce.
Pasta with Broccoli and Cheese—and Lots of Protein
I love that using regular semolina pasta and the cottage cheese makes this recipe pack 16 grams of protein per serving—without any added meat. It’s an affordable and vegetarian pasta dinner that’s satisfying and energizing.
Quick Cottage Cheese Sauce
The beauty of this sauce is that it adds a creamy texture to the pasta without actually using any cream. The addition of Kalona cottage cheese adds protein, flavor, and a wonderfully creamy final result.
TIP: This is such a great way to serve the kids a food that may be new to them (cottage cheese) right along with a safe food (pasta).
Ingredients in Pasta with Broccoli and Cheese
To make this easy family meal, you’ll need:
- Pasta
- Broccoli florets
- Garlic powder
- Cottage cheese
- Fresh lemon
- Parmesan cheese
TIP: I like to use 4% cottage cheese for the most luxe texture—and since the little ones need fat for proper brain development.
How to Make Creamy Broccoli Pasta Step by Step
- Add the ingredients for the cottage cheese sauce to the blender.
- Blend smooth.
- Prepare pasta, adding the broccoli at the tail end of cooking. Drain and toss with butter.
- Toss the pasta and broccoli with the sauce, adding some reserved pasta water until creamy.
TIP: Ladle out some of the pasta water before you drain so you have it set aside and ready to use.
What kind of pasta is best for this recipe?
You can really use whichever type of pasta you prefer, though regular semolina or whole wheat pasta will leave gluten in the pasta water that will help to make the sauce smooth. If you want to use gluten-free pasta, you can replace the pasta cooking water with broth or stock.
Can I use frozen broccoli in this recipe?
To use frozen broccoli instead of fresh, add it to the pasta cooking pot for just the final minute of cooking.
Can I make this recipe ahead?
Sure thing. Save any remaining pasta cooking water in an airtight container and add it to the pasta if it needs more moisture when reheating.
Tips for Making the Best Creamy Broccoli Pasta
- Ladle out some of the pasta water before you drain so you have it set aside and ready to use.
- Use whichever type of pasta your family prefers.
- If using gluten-free pasta, you can use stock or broth instead of pasta water to smooth out the sauce.
- Use full-fat 4% cottage cheese for the creamiest results.
- Save any remaining pasta cooking water to add moisture when reheating the pasta.
- To use frozen broccoli instead of fresh, add it to the pasta cooking pot for just the final minute of cooking.
- Know that this is lemony!
A big thank you to Kalona Supernatural for sponsoring this post!
I’d love to hear your feedback if you try this recipe, so please comment below to share.
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Feel free to cut this recipe in half to make a smaller portion for your family. (Or make the full batch and enjoy the leftovers!)
Ingredients
- 16 ounces pasta
- 16 ounces (about 2 heads worth of florets)
- 2 tablespoons butter
- 1 cup Kalona 4% cottage cheese
- 1/2 cup grated Parmesan cheese
- 2 teaspoons lemon zest
- 2 tablespoons fresh lemon juice
- ½ teaspoon salt
- ½ teaspoon garlic powder
Instructions
- Prepare pasta according to package directions, using a very large pot. Add the broccoli for the last 3 minutes of cooking. Reserve 1/2 cup of the pasta cooking water. Drain and return to the pot. Toss with butter.
- Meanwhile, add the cottage cheese, lemon zest, lemon juice, salt, Parmesan cheese, and 1/4 cup cold water to blender. Blend smooth.
- Add the cheese mixture to the pot with the pasta and broccoli. Use a spatula to toss the pasta until coated, adding a little of the reserved pasta water at a time until a smooth, but thick sauce forms.
- Transfer pasta to a large bowl and top with additional cheese to serve—if desired.
- Store any leftovers in an airtight container for up to 5 days. Reheat to serve, stirring in a little of the reserved pasta water, regular water, or broth if needed.
Notes
TIPS
Ladle out some of the pasta water before you drain so you have it set aside and ready to use.
Use whichever type of pasta your family prefers.
If using gluten-free pasta, you can use stock or broth instead of pasta water to smooth out the sauce.
Use full-fat 4% cottage cheese for the creamiest results.
Save any remaining pasta cooking water to add moisture when reheating the pasta.
To use frozen broccoli instead of fresh, add it to the pasta cooking pot for just the final minute of cooking.
This does taste lemony so you may want to reduce the amount of lemon juice slightly if that flavor is new to your kids.
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