Pasta and Broccoli with Basil Cream Sauce

An easy dish that looks like you slaved over! Serve with crusty Italian bread and a salad for a complete meal.

• 1 lb pasta
• 1 Pint of Heavy Cream
• 1 Clove of Garlic, minced
• 1/2 cup Lemon juice and some grated lemon rind
• 1 Head of Broccoli, trimmed and cut or broken into small florets
• 1 Healthy Handful of Fresh basil leaves coarsely chopped
• 1 Cup tomatoes, seeded and chopped
• Generous pinch of Kosher salt
• Generous pinch of Black Pepper
• 1 Cup of Freshly grated Parmesan cheese

Bring a pot of salted water to a boil and cook broccoli florets for 3 minutes until. Remove from the boiling water with a slotted spoon and rinse in a bowl of cold water to stop from cooking. Keep the broccoli water at a simmer so you can cook the pasta in the same water. 

Bring the cream to a gentle simmer in a small pan. Add the minced garlic, lemon juice, grated lemon rind and black pepper and stir as the cream thickens. Add the cheese and stir until its incorporated. 

Bring the pasta water back to a boil and cook the pasta as directed. Then drain the pasta water, reserving just a bit of the water at the bottom. Add the broccoli florets, tomatoes, chopped basil and the cream sauce. Stir everything together for another minute or two, so the pasta and vegetables are covered nicely with the sauce. 

Serve in  large bowls or plates with a bit more chopped basil for garnish and extra cheese.