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Guilt-Free Broccoli Cheddar Pasta

Recipe by Chef Michele Ragussis
  • Cook Time 15
  • Serves 2
  • Difficulty easy
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Here's a quick-and-easy play on broccoli cheese soup -- but with pasta! We're making an incredibly creamy, zero-guilt, cheesy sauce with broccoli, butter, and It's Skinny pasta. A whole bowl of this broccoli cheese pasta WON'T make you feel full or bloated, with ZERO net carbs and only 9 calories per bag! Chef Michele encourages enjoying a bowl of this broccoli cheddar pasta poolside -- trust us, it's worth it!


Angel Hair | It's Skinny
  • 1 package It's Skinny Angel Hair
  • 5 cups water (reserve 1/4 cup)
  • 10 broccoli florets (about 1 small head of broccoli)
  • 3 tbsp olive oil
  • 2 tbsp butter
  • 1/4 shallot, sliced thin
  • 1/8 tsp salt
  • 1/8 tsp pepper
  • 1/4 cup cubed American cheese
  • 1/4 cup cubed cheddar cheese


Boil a large pot of water on the stovetop over medium high heat. Steam/boil 8-10 broccoli florets - about 1 small head of broccoli - and cook until tender, about 2-3 minutes. Reserve about 1/4 cup of the broccoli water for the sauce.
Add the cooked broccoli to a blender along with 2 tablespoons of olive oil and about 2 tablespoons of the cooking water. Blend under pureed.
Melt 2 tablespoons of butter in a skillet over medium/medium-high heat. Add the broccoli puree to the melted butter and stir to combine. Season with salt and pepper to taste, and let the sauce cook for about 5 minutes.
Add in 1/2 cup of cubed cheese of your choice; this recipe uses cubed American cheese and cubed cheddar cheese. Mix the cheese into the sauce until completely melted. Add sliced shallots - about 1/4th of a whole shallot - to flavor the sauce.
Add It's Skinny angel hair pasta to the sauce. Toss to combine, and cook for 5 minutes until the pasta is heated through.
Dish up, spoon extra sauce over the pasta, dig in, & enjoy!