# What You'll Need:
→ Pasta
01 - 12 oz penne or fettuccine
→ Vegetables
02 - 10 oz broccoli florets
→ Sauce
03 - 2 tbsp olive oil
04 - 4 large garlic cloves, minced
05 - 8 oz cream cheese, softened
06 - ½ cup milk
07 - ½ cup grated Parmesan cheese
08 - ¼ tsp freshly ground black pepper
09 - ½ tsp salt, plus more for pasta water
10 - ⅛ tsp red pepper flakes (optional)
→ Garnish
11 - 2 tbsp chopped fresh parsley
12 - Extra grated Parmesan cheese for serving
# How To Make It:
01 - Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions until al dente. Add broccoli florets during last 3 minutes of cooking. Reserve ½ cup of pasta water, then drain pasta and broccoli.
02 - Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for 1 to 2 minutes until fragrant but not browned.
03 - Reduce heat to low and stir in cream cheese until melted and smooth.
04 - Gradually whisk in milk until sauce is creamy. Add grated Parmesan, black pepper, salt, and red pepper flakes if using. Adjust consistency by adding reserved pasta water in small amounts if needed.
05 - Add drained pasta and broccoli to skillet. Toss gently to coat evenly with sauce.
06 - Plate immediately and garnish with chopped parsley and extra grated Parmesan cheese.
