Just 30 minutes to make the most delicious Spaghetti con Broccoli.
One of my favorite restaurants is Cunetto’s, a family-owned pasta house in St. Louis, MO on “The Hill,” a historic Italian neighborhood known for great food. Their menu stands out for classic dishes like toasted ravioli (a St. Louis specialty), Tortellini alla Bolognese, and Spaghetti con Broccoli. If you visit St. Louis, a meal at Cunetto’s is worth adding to your list — and a stop for frozen custard at Ted Drewes is a perfect finish.
I miss living in St. Louis sometimes — the food and the custard call to me! Lately life has been busy: we’re expecting baby #2 due July 13th, and we’re excited to welcome another child to our family. Carly is ready for a playmate after enjoying time with cousins over the holidays. Between pregnancy symptoms and caring for our little one, my posting slowed a bit, but the worst of morning sickness has eased now that I’m into the second trimester and I’m looking forward to sharing more recipes soon.
This Spaghetti con Broccoli is rich and comforting — thanks in part to the cream and the flavorful sautéed mushrooms. I love mushrooms raw, but sautéed in butter they become irresistible. This dish highlights those flavors and comes together quickly, which makes it a great weeknight option.
Besides being delicious, this recipe is fast — about 30 minutes from start to finish — and even though it’s vegetarian it still delivers protein from the pasta, cream, and cheese. If you prefer, add grilled chicken for a meatier version that will please family members who want more substance.
I hope you enjoy this creamy, savory Spaghetti con Broccoli — it’s one of our go-to comfort meals.
Print Recipe
Spaghetti Con Broccoli
10 minutes
15 minutes
25 minutes
Ingredients
- 1 pound spaghetti noodles
- 1/2 pound broccoli florets, chopped into 1-inch pieces
- 1/4 cup butter
- 1 8-ounce container sliced mushrooms
- 2 cloves garlic, minced
- 3 cups half-and-half
- 1 1/2 teaspoon salt
- 3/4 teaspoon black pepper
- 3/4 cup Parmigiano-Reggiano, or Parmesan, divided
Instructions
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Bring 4–6 quarts of water to a boil with 1 tablespoon salt. Cook the spaghetti for 7 minutes, then add the broccoli and cook 2–3 minutes more, until the pasta is al dente and the broccoli is crisp-tender. Reserve 1 cup of the pasta cooking water, then drain the pasta and broccoli.
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While the pasta cooks, melt the butter in a large deep skillet. Sauté the mushrooms over medium heat for about 4 minutes, then add the garlic and cook 30 seconds more. Pour in the half-and-half, add the salt and pepper, and bring to a gentle simmer. Let the cream simmer over medium heat for about 4 minutes, stirring occasionally, until it thickens slightly.
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Add the drained pasta and broccoli to the skillet along with 1/4 cup of the reserved pasta water. Cook for 1 minute, stirring to coat the pasta evenly with the sauce. Stir in 1/2 cup of the Parmigiano-Reggiano, then remove from heat. Serve immediately topped with the remaining cheese. Note: the sauce will thicken as it cools; add a splash of reserved starchy pasta water to loosen it when reheating leftovers.
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Recipe source: Adapted from Food.com (more mushrooms, less salt, different cooking methods)