Instructions

• Bring a large pot of salted water to a boil. Add 8 ounces pasta and cook according to package directions until al dente. When the pasta has about 2–3 minutes left, add 3 heaping cups broccoli florets to the pot so they cook with the pasta. Before draining, reserve about 1/2 cup of the pasta cooking water, then drain the pasta and broccoli.
• While the pasta is cooking, heat a skillet over medium heat and add 2 tablespoons butter. When the butter is melted and bubbling gently, sprinkle in 1/2 tablespoon flour and whisk continuously for 1–2 minutes to cook the flour (this makes a roux).
• Add 1–2 cloves minced garlic, 1/4 cup chicken or vegetable broth, 2 teaspoons lemon juice, and 1/4 teaspoon Italian seasoning to the skillet. Stir and let the mixture bubble gently for about 1 minute.
• Whisk in 1 cup heavy/whipping cream. Bring the sauce to a gentle simmer and cook, stirring occasionally, for 2–4 minutes until the sauce thickens to a consistency that will coat the back of a spoon.
• Remove the skillet from the heat and stir in 1/3 cup freshly grated Parmesan cheese until melted and the sauce is smooth. If you prefer a thinner sauce, add a little of the reserved pasta water, 1 tablespoon at a time, until you reach the desired consistency.
• Add the drained pasta and broccoli to the skillet with the sauce. Toss gently to combine and coat everything evenly; add more reserved pasta water if needed to loosen the sauce.
• Taste and season with salt and freshly ground black pepper to your preference.
• Serve immediately, dividing among plates while hot.