One Pot Shells & Broccoli

Updated: Jul 23


1 Box of Medium Pasta Shells (16 oz.)

1 Head of Broccoli florets, chopped

2 T Extra-Virgin Olive Oil (EVOO)

6 garlic cloves, chopped or Roasted Garlic

½ Cup grated Parmesan Cheese, plus extra to top if desired

2 – 3 T Italian Seasoning Salt, pepper to taste


• In a large pot, bring salted water to a boil. Add the pasta shells and the chopped broccoli florets at the same time and cook until the pasta is al dente.

• Reserve one cup of water and drain the broccoli and shells.

• Return the pot to the stove and add 1 T of the olive oil and garlic. Cook until golden brown, reduce the heat to low and add the broccoli and shells back to the pan.

• Add 1 T olive oil, parmesan cheese, Italian seasoning, salt, pepper and the reserved cup of water. Stir well. Serve immediately and sprinkle with more cheese over the top if desired.

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