This variation is inspired by my standby in university, which was pasta with Club House alfredo sauce, frozen peas and fake crab. Fastest, easiest go to meal of university. Or at least the most frequent one I made. I've stuck with the fake crab (for the sake of my pocketbook), but upgraded everything else. Frozen peas have been switched for fresh broccoli, and I'm using my same basic alfredo sauce. The onions and garlic are just to add a little more dimension.
I don't get bored of this, really. It's just all about changing things up. I think you've got a few ideas on how to do that, by now.
- about 500 grams dry pasta, cooked according to package directions (I used a fusilli)
- 3/4 cups freshly grated parmesan cheese
- 1/3 cup butter + 2 tsp butter
- 1/2-2/3rds cups cream (again, I'm using a light 5% cream, but go with what makes you happy)
- salt & pepper, to taste
- 2 small heads of broccoli, cut into florets
- 1 small sweet onion, chopped
- 2 cloves garlic, finely chopped
- In a medium skillet over high heat, heat 2 tsp butter. When the butter melts, add the onions and garlic to the skillet, and cook at a high heat, until the onions start to go brown. This takes awhile.
- I used a 9" nonstick skillet, and it took about 10 minutes for the onions to begin to brown around the edges.
- I used fusili, which takes about 9 minutes to cook. So all the time directions here are based on 9 minutes of pasta cooking. If your pasta takes less than 9 minutes, put the broccoli in first. If it takes more than 9 minutes, add your broccoli with about 9 minutes left.