Ingredients

• 12 ounces spaghetti
• 4 cups broccoli florets
• 1 cup half-and-half cream
• 1/4 cup unsalted butter
• 2 cloves garlic, minced
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup grated Parmesan cheese (optional)

Instructions

1. Bring a large pot of salted water to a boil. Cook spaghetti until al dente; reserve 1/2 cup pasta water and drain.

2. Meanwhile, steam or blanch broccoli florets until just tender, about 3-4 minutes; drain.

3. In a large skillet, melt butter over medium heat. Add garlic and sauté 1 minute until fragrant.

4. Stir in half-and-half, salt, and pepper; simmer 3-5 minutes until warmed through and slightly thickened.

5. Add cooked spaghetti and broccoli to the skillet; toss to combine, adding reserved pasta water as needed to loosen sauce.

6. Sprinkle with Parmesan cheese if using; adjust seasoning to taste and serve immediately.