If you’ve ever had Pasta con Broccoli from The Pasta House restaurant, it is pretty similar. I just added bacon because I needed to use it up.
1 lb farfalle pasta (or pasta of your choice)
6-8 slices of bacon diced
I added 3-4 sliced mushrooms and fresh broccoli florets for extra veggies
½ tsp minced garlic
1 cup chicken broth
¼ cup of heavy whipping cream
½ cup parmesan cheese, grated
Crushed red pepper flake
1 can of petite diced tomatoes (I used the kind with garlic, olive oil and basil)
Boil and drain pasta. While pasta is cooking, dice bacon, slice mushrooms and steam broccoli. Add bacon to pan. Drain bacon grease as needed. While bacon is cooking, add mushrooms and garlic. Cook until soft. Pour chicken broth over mushroom, bacon mixture. Let it boil. Add broccoli and let it cook. Turn down heat to medium low and add heavy whipping cream. I decided to add tomatoes last minute. You can add tomatoes to chicken broth if you would like. Season with crushed red pepper flake to taste. We like things spicy, so I added quite a bit. Pour sauce into drained pasta. Stir to incorporate all pasta with sauce. Top with grated parmesan cheese and enjoy.
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