Have two pots on stove. One large pot with enough water to cook pasta and second pot a steamer with little water. Bring water to boil on both pots on high heat.
Salt boiling water in pasta, throw in pasta to cook in boiling water as per packed instructions.TIP: always remove pasta 2-3 minutes before the mentioned time in your packet. Cook pasta al-dente always. Pasta continues to cook afterwards plus we will be stirring it in sauce.
While pasta cooks, quickly chop broccoli head. Cut broccoli into small bite size florets so it’s easy to eat.
Make the pasta dressing by adding olive oil, little salt and cracked pepper, dried herbs, Parmesan cheese, lemon zest and lemon juice to a jar with lid. Cover lid, shake vigorously.
Steam broccoli florets for 2-3 minutes. Remove broccoli from steamer before it get cooked through. Alternatively you can also blanch broccoli in boiling water.Pro-Tip: reserve about 1 cup of pasta water. This water will be added in the end, it brings the dish together making it creamy.
Drain al-dente pasta, keep aside.
Melt butter in a large pot.
Saute minced garlic for 2 minutes with constant stirring.
Add onion powder, red chili flakes, salt and ground pepper to taste, stir well.
Add the cream along with ¼ cup of pasta water reserved. Stir everything together. Do not boil the cream mix, cook until just heated.
Turn off heat.
While sauce is still hot, add cooked pasta steamed broccoli, pasta dressing and grated cheese.
Stir everything together.
Add pasta water as needed to bring the dish together.
Note: looking at the photo it’s hard to believe this dish is creamy and cheesy! Trust me, it’s creamy. You won’t be disappointed. I took for every to shoot the pics one after another. And the sauce kept drying. Too much distraction from the family.