Ingredients:

  • 1 lb (450g) short pasta
  • 4 cups (300g) fresh broccoli florets, bite-sized
  • 3 cloves (15g) garlic, minced
  • 2 tbsp (30ml) olive oil
  • ½ tsp (3g) salt
  • 5.3 oz (150g) Garlic & Fine Herbs Boursin cheese, cubed
  • ½ cup (120ml) reserved pasta water
  • ¼ cup (25g) grated Parmesan cheese
  • 1 tbsp (15ml) fresh lemon juice
  • ¼ tsp (1g) red pepper flakes

Instructions:

  1. Heat olive oil in a large skillet over medium heat. Add minced garlic and broccoli florets; sauté for 3-5 minutes until the garlic is fragrant and the broccoli is bright green but still firm. Remove veggies from the pan and set aside.
  2. Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Reserve 1 cup of the starchy pasta water before draining.
  3. Reduce the skillet heat to low. Add the cubed Boursin cheese and ½ cup of the reserved pasta water. Stir constantly with a whisk or wooden spoon until the cheese melts into a smooth, velvety liquid.
  4. Toss the drained pasta and sautéed broccoli into the sauce. Stir in the Parmesan cheese and lemon juice. If the sauce is too thick, add more pasta water one tablespoon at a time until glossy. Fold in red pepper flakes.