Creamy Macaroni with Broccoli by Tarla Dalal

Tarla.Dalal's picture

Dec. 27, 2013

No neapolitan meal is ever complete without a dish of macaroni. Macaroni was invented in this region and the word today has almost become generic for dried pasta. Although known elsewhere in Italy as "maccheroni", macaroni is the spelling used in Naples and throughout Europe. Macaroni tossed in a cream and cheese sauce with fresh broccoli is a delightful recipe. Toss and serve this pasta immediately, as it does not taste very well when it is re-heated.


Boiled macaroni 1 Cup (16 tbs)
Blanched broccoli florets 1 1/4 Cup (20 tbs)
Butter 2 Tablespoon
Finely chopped garlic 1 Teaspoon (lehsun)
Chopped fresh basil 1 Tablespoon
Milk 1 Cup (16 tbs)
Fresh cream 1/4 Cup (4 tbs)
Grated processed cheese 1/2 Cup (8 tbs)
Salt To Taste
Ground black pepper To Taste



1. In a broad non stick pan, add butter and when hot add garlic and sauté for a few seconds, before adding broccoli. Sauté for 2 - 3 minutes.

2. Now add basil, milk, cream and cheese. Mix properly and cook for a minute or two, while stirring intermittently. Add salt and pepper and cook for a minute.

3. Add macaroni and sauté for a couple of minutes, while stirring at intervals.


4. Serve the macaroni hot.

Recipe Summary

Difficulty Level: Medium
Cook Time: 10 Minutes
Ready In: 10 Minutes
Servings: 2

Nutrition Facts

Serving size

Calories 515Calories from Fat 221

 % Daily Value*

Total Fat 25 g38.5%

Saturated Fat 15 g75%

Trans Fat 0 g


Sodium 766 mg31.92%

Total Carbohydrates 58 g19.3%

Dietary Fiber 1 g4%

Sugars 16 g

Protein 17 g34%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet