# Components:
→ Pasta
01 - 12 oz short pasta (fusilli or penne)
→ Vegetables
02 - 1 large head broccoli, cut into small florets (12 oz)
03 - 2 cloves garlic, minced
04 - 1 small shallot, finely chopped
05 - 2 tbsp fresh chives, chopped
06 - 2 tbsp fresh parsley, chopped
07 - 1 tbsp fresh dill, chopped
08 - Zest and juice of 1 lemon
→ Dairy
09 - 1 cup sharp cheddar cheese, shredded
10 - 1/4 cup cream cheese, softened
11 - 2 tbsp unsalted butter
12 - 3 cups vegetable broth
13 - 1/2 cup whole milk
→ Seasonings
14 - 1/2 tsp salt, plus more to taste
15 - 1/4 tsp freshly ground black pepper
16 - 1/4 tsp crushed red pepper flakes (optional)
# Method:
01 - Melt butter in a large pot or Dutch oven over medium heat. Add shallot and garlic, sauté for 2 minutes until fragrant and translucent.
02 - Add pasta, broccoli florets, and vegetable broth to the pot. Stir to combine.
03 - Bring to a boil, then reduce heat to medium-low. Simmer uncovered, stirring occasionally, for 10 to 12 minutes until pasta is al dente and most liquid is absorbed.
04 - Stir in milk, cream cheese, cheddar cheese, lemon zest, and lemon juice. Continue stirring until cheeses melt and sauce turns creamy, about 2 to 3 minutes.
05 - Add chives, parsley, dill, salt, black pepper, and crushed red pepper flakes if using. Mix thoroughly, taste, and adjust seasoning as needed.
06 - Serve hot, optionally garnished with extra fresh herbs and a squeeze of lemon juice.
