Creamy Broccoli Ditalini With Peas And Asparagus

Bahan-bahan

Ingredients:

16 ounces ditalini pasta

4 tablespoons butter

4 tablespoons olive oil

8 garlic cloves, minced

5 C vegetable or chicken broth

1 cup heavy cream

2 cup finely chopped broccoli

1 bunch fresh asparagus, chopped

1 cup frozen peas

1 cup freshly grated Parmesan cheese

1 teaspoon black pepper

4 teaspoons garlic powder

2 teaspoons salt

Arahan

Instructions: In a large Dutch oven over medium heat, melt the butter with the olive oil. Add the minced garlic and cook for about 30 seconds until fragrant. Pour in the broth and bring to a gentle boil. Add the ditalini and chopped broccoli directly into the broth. Cook for 6 minutes, stirring occasionally. Add the asparagus and peas. Continue cooking until the pasta is tender and most of the broth has reduced, about 4 to 6 more minutes. Lower the heat. Stir in the heavy cream, Parmesan, salt, garlic powder, and black pepper. Mix until thick, creamy, and silky.