Tuscan Creamy Broccoli Shells
Creamy shells, browned mushrooms and bright broccoli make this a side dish that can absolutely take dinner-center-stage if you let it. The Tuscan garlic and tomato-basil balsamic build a glossy, restaurant-style sauce without turning it into a heavy cream bomb.
Ingredients
Method
- Cook the pasta in well-salted water until just shy of al dente. Add broccoli for the final two minutes, then reserve 1/2 cup pasta water and drain.
- Warm Ellbee's Chef's Blend Extra Virgin Olive Oil in a large skillet. Brown the mushrooms until they have real color, then add Ellbee's Tuscan Gourmet Garlic and cook for one minute.
- Add broth, half-and-half and Ellbee's Tomato Basil Balsamic Vinegar. Simmer until lightly reduced, then toss in the pasta, broccoli and Parmesan. Loosen with pasta water until the sauce clings to every shell.
- Finish with basil, black pepper and another shower of Parmesan. Serve immediately.
Notes
Time: 30 min
Kitchen tip: Add shredded rotisserie chicken to make this a complete, fast dinner.
