One-Pot Creamy Broccoli Pasta

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 12 oz spaghetti or linguinie
 ½ cup chopped red onion
 3 cloves garlic, chopped
 1 tbsp olive oil
 1 tbsp fresh lemon juice
 2 cups bite sized pieces broccoli florets
 2 cups vegetable broth
 1 ¼ cups whole milk
 1 cup shredded cheddar cheese
 Kosher salt to taste
 ground black pepper to taste
 chopped fresh Italian parsley
 sliced green onion



Heat the oil over medium heat in a 12 inch cast iron cast iron skillet.


Sauté the onion for 5 minutes, until soft and fragrant. Add the garlic. Cook 2 minutes. Mix in the lemon juice.


Add the broth, milk and broccoli. Bring to a boil. Add the pasta making sure it's all submerged in the cooking liquid.


Cover the skillet and simmer the pasta for 8 minutes. Remove the lid, stir and continue to cook 8-10 minutes or until the pasta is done to your liking. Mix in the cheddar cheese in the last two minutes of cooking. Season with salt and pepper to taste.


Top with parsley and green onion. Serve immediately.

One-Pot Creamy Broccoli Pasta

~ Marla Meridith

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