Eight ingredients you already have in your pantry or fridge.
Do I have your attention? Good, then you are ready to hear all about this fantastically quick, easy, filling meal.
One-pot meals are perfect for those crazy evenings when the kids barely napped after school and then went to ballet and got hot and sweaty and now they both want your undivided attention instead of playing with their boxes and boxes of toys or shelf full of books and your husband is going to be home in less than an hour and it would be really cool if you could have dinner ready when he gets there so you can give the kids a bath and have them ready for bed early since they’re so tired and you also need to feed the dog and take out the garbage before it gets dark.
That’s never happened to me, of course, but if it did this One-Pot Broccoli Cheddar Rotini would be ideal in that situation.
Seriously, I love how easy this meal is and it reheats very well, which is a big plus if you like to have your leftovers for lunch like we do. And broccoli is in my top three for favorite green veggies, so there’s that. Zucchini and sugar snap peas are the other two in that category, in case you were curious.
And if you’re a fan of the classic broccoli and cheese flavor combo (I refused to eat broccoli without cheese sauce when I was a kid. True story.) then you can also check out this Broccoli Cheddar Soup recipe. That recipe has the honor and distinction of being the first recipe I ever published in my blogging career, along with the No-Knead Rolls that go with it.
- 24 oz chicken broth
- 1 1/2 cups milk
- 16 oz whole grain rotini pasta
- 1 large head of broccoli cut into bite sized florets
- 1/2 tsp garlic powder
- 3/4 tsp salt
- 1/2 tsp pepper
- 2 1/2 cups shredded cheddar cheese divided
Pour broth and milk into a soup pot and bring to a boil. Cut up broccoli and add broccoli, rotini, garlic powder, salt, and pepper to the boiling liquid. Cook, stirring occasionally, until noodles are cooked (about 15 minutes). Remove from heat and stir in 2 cups cheddar and serve, topping with remaining 1/2 cup of cheese.