Rigatoni with Broccoli in Garlic Parmesan Sauce

Oh boy! A new pasta dish! Hehe.

Ok, seriously, you all know I love me some pasta. I will forever continue to experiment with new pasta concoctions. And this one turned out really well, and contains a green veggie. Score! So yay for that. It also contains butter, but hey...

This was SO.SIMPLE. to make it's ridiculous. Start to finish, under 30 minutes. And it's practically a one pan wonder, except for I boiled the pasta in a separate pot, but still. So exciting. And it was yummy. This would be easy to adapt, too. You could add some chicken to it to add some protein. You could add some other veggies if you're that kinda person. Like I said, super simple to make. I also made a small portion, so this isn't really family sized. I would say it could feed 2 people, so adjust accordingly. Ok, I'll just share the recipe now. Woohoo!

Ingredients:
-pasta (I used rigatoni)
-4 tablespoons butter, divided
-1 tablespoon flour
-1 head broccoli, cut into florets
-1.5 cups chicken broth
-1 tablespoon garlic powder
-1 teaspoon onion powder
-1/2-3/4 cup parmesan cheese, shredded

Directions:
Bring a large pot of water to a boil. Add the pasta and cook until al dente. Drain and set aside.

While the pasta is cooking, heat 2 tablespoons of butter in a large skillet over medium heat. Add the broccoli florets and saute in the butter for a couple minutes.

They won't be cooked all the way, but that's ok. Add the other 2 tablespoons of butter and let them melt. Add the flour and stir to make a roux around the broccoli. Pour in the chicken broth and stir to incorporate.

Let the broth heat up, stirring occasionally. Add the garlic powder, onion powder, and parmesan cheese.

Stir to combine. The sauce will begin to thicken a bit. Continue cooking for another few minutes, stirring occasionally, until sauce is no longer thin and runny but still pourable. Add the drained pasta and stir to coat.

Serve immediately and enjoy!

Yummy! And so easy!