Recipe Ingredients
- 8 ounces spaghetti pasta
- 3 cups low-sodium vegetable broth
- 1 cup heavy cream
- 2 cloves garlic, thinly sliced
- Kosher salt and fresh ground black pepper, to taste
- 1 10.8-ounce bag Birds Eye Broccoli Florets
- 1/2 cup whole milk shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 4 slices bacon, cooked and finely chopped
- Chopped fresh basil, for garnish
- Crushed red pepper flakes, for garnish
Recipe Directions
1. Combine pasta, broth, cream and garlic in large straight-sided skillet over medium-high heat. Cook, stirring frequently until pasta is almost tender, about 8 minutes.
2. Add broccoli and cook until broccoli and pasta are tender and a thick sauce forms, about 3 to 4 minutes. Stir in mozzarella and Parmesan until smooth, about 1 minute.
3. Top with bacon, basil and crushed red pepper flakes. Serve and enjoy.
