Description
A delightful medley of kielbasa, fresh broccoli, and creamy cheddar sauce, perfect for quick and hearty weeknight dinners.
Ingredients
Scale
- 12 oz penne pasta
- 3 cups fresh broccoli florets
- 1 lb kielbasa sausage, sliced into rounds
- 2 tbsp butter
- 1 medium onion, diced
- 3 garlic cloves, minced
- 2 tbsp cornstarch
- 2 cups whole milk
- 2 cups shredded cheddar cheese
- ½ tsp salt
- ¼ tsp pepper
- 2 tbsp fresh parsley, chopped (optional)
Instructions
- Bring a large pot of salted water to a roaring boil. Add the penne pasta and cook according to package instructions. With just three minutes left in the cooking time, stir in the fresh broccoli. Once done, drain the mixture and set it aside.
- Melt the butter in the same skillet over medium heat until it gently bubbles. Add the sliced kielbasa, cooking until crisp and golden brown, about four minutes.
- Toss in the diced onion, letting it soften for about three minutes before adding the minced garlic. Sauté for another minute.
- Sprinkle the cornstarch over the sausage mixture, stirring to combine. Gradually whisk in the whole milk, bringing the mixture to a gentle simmer. Stir continuously until it thickens, about two to three minutes.
- Fold in the shredded cheddar along with salt and pepper, stirring until the cheese melts smoothly into the sauce.
- Gently fold in the cooked pasta and broccoli. Mix well, adjusting the texture with a splash of milk if it’s too thick. Garnish with fresh parsley and serve hot.
Notes
Make the kielbasa and vegetable mixture in advance for easier assembly right before serving. Use frozen broccoli if fresh is unavailable.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 590
- Sugar: 4g
- Sodium: 1200mg
- Fat: 40g
- Saturated Fat: 22g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 90mg