Creamy Garlic Halloumi Pasta with Broccoli
A creamy garlic halloumi pasta with broccoli, ready in 25 minutes. This vegetarian dish features golden fried halloumi, Parmesan, and lemon.
Ingredients
- 7 oz pasta (any type, spaghetti or penne recommended) 200 g
- 7 oz broccoli florets (fresh or frozen) 200 g
- 5.3 oz halloumi cheese, diced 150 g
- 1/2 cup heavy cream 100 ml
- 1/2 cup grated Parmesan cheese 50 g
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 lemon, zested and juiced
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
Boil Pasta and Broccoli:
Boil the pasta per package directions. During the final 3 minutes, add the broccoli to the boiling water. Drain and reserve.Fry Halloumi Cubes:
In a large skillet, warm the olive oil over medium heat. Add the cubed halloumi and fry until golden on all sides, roughly 3-4 minutes. Avoid overbrowning; aim for a golden, lightly crisp exterior.Sauté Garlic:
Stir in the minced garlic and cook for 1 minute until aromatic.Make Cream Sauce:
Add the heavy cream, lemon juice, and half the lemon zest. Mix well and heat until gently simmering.Combine Pasta and Sauce:
Transfer the drained pasta and broccoli to the skillet. Toss to coat evenly, then mix in the grated Parmesan. Adjust seasoning with salt and pepper as desired.Garnish and Serve:
Plate while warm, topping with the remaining lemon zest and fresh parsley.