Save A vibrant, creamy pasta dish featuring broccoli, cheddar cheese, and fresh herbs, all cooked together in one pot for convenience and maximum flavor.
I’ve been getting a lot of questions about the pot I use for cozy one-pot meals and small-batch recipes, so I wanted to quickly share it here.
This is the Martha Stewart heart-shaped enameled cast iron Dutch oven (2-quart). It’s one of those pieces I reach for constantly when testing soups, stews, baked casseroles, and smaller comfort-food recipes.
- Heats evenly with no hot spots (huge for slow cooking)
- Non-reactive enamel interior — no seasoning required
- Perfect size for small households or side dishes
- Sturdy handles, easy to move from oven to table
It’s also a favorite with home cooks — 4.6 out of 5 stars from over 1,900 reviews — and Amazon often has a coupon available, depending on color and size.
👉 Check current price, colors, and coupon on Amazon
(Affiliate link — if you choose to buy, it helps support this recipe blog at no extra cost to you ❤️)
I first tried this recipe on a busy weeknight and was amazed at how quickly it came together without sacrificing taste or texture.
Ingredients
- Pasta: 340 g (12 oz) short pasta (such as fusilli or penne)
- Vegetables: 1 large head broccoli cut into small florets (about 350 g / 12 oz), 2 cloves garlic minced, 1 small shallot finely chopped, 2 tbsp fresh chives chopped, 2 tbsp fresh parsley chopped, 1 tbsp fresh dill chopped, zest and juice of 1 lemon
- Dairy: 120 g (1 cup) sharp cheddar cheese shredded, 60 g (1/4 cup) cream cheese softened, 2 tbsp unsalted butter, 720 ml (3 cups) vegetable broth, 120 ml (1/2 cup) whole milk
- Seasonings: 1/2 tsp salt plus more to taste, 1/4 tsp freshly ground black pepper, 1/4 tsp crushed red pepper flakes (optional)
Instructions
- Step 1:
- In a large pot or Dutch oven melt the butter over medium heat Add the shallot and garlic sauté for 2 minutes until fragrant and translucent
- Step 2:
- Add the pasta broccoli florets and vegetable broth to the pot Stir to combine
- Step 3:
- Bring to a boil then reduce heat to medium low Simmer uncovered stirring occasionally for 10 12 minutes until the pasta is al dente and most of the liquid is absorbed
- Step 4:
- Stir in the milk cream cheese cheddar cheese lemon zest and lemon juice Continue stirring until the cheeses are melted and the sauce is creamy about 2 3 minutes
- Step 5:
- Add the chives parsley dill salt black pepper and crushed red pepper flakes (if using) Mix well taste and adjust seasoning as needed
- Step 6:
- Serve hot garnished with extra herbs and a squeeze of fresh lemon juice if desired
Save This recipe brings my family together every time I make it especially on chilly evenings when comfort food is a must
Notes
For added protein stir in cooked shredded chicken or chickpeas at the end
Required Tools
Large pot or Dutch oven, sharp knife, cutting board, wooden spoon or spatula, grater (for cheese and lemon zest)
Allergen Information
Contains Dairy (cheddar cheese cream cheese butter milk), Wheat (pasta) May contain Gluten (if using regular pasta) Always check ingredient labels for hidden allergens
Save 
This dish is perfect for quick weeknight dinners that don’t compromise on taste or nutrition.
Recipe FAQ
- → Can I use different cheeses?
Yes, swapping cheddar for Gruyère or fontina offers a delightful twist on flavor while maintaining creaminess.
- → How can I make this dish gluten-free?
Use gluten-free pasta in place of traditional wheat pasta to accommodate gluten sensitivities.
- → What herbs work best in this dish?
Fresh chives, parsley, and dill bring brightness and depth, complementing the cheddar and broccoli beautifully.
- → Is it possible to add protein?
Adding cooked shredded chicken or chickpeas at the end incorporates extra protein without altering the creamy texture.
- → How to achieve a greener sauce?
Blending half the broccoli with a bit of broth before adding the cheeses creates a vibrant green sauce with extra veggie goodness.