(optional: lemon zest, grated parmesan cheese, red pepper flakes)
Instructions
Melt butter over medium heat in a dutch oven or large pot. Add garlic and cook for 30 seconds to a minute. Add oregano, broth, and milk. Bring to a boil.
Add pasta. Reduce heat and simmer, covered, for 8-10 minutes, or until pasta is done. Be sure to stir frequently to prevent the pasta from sticking to the bottom of the pan. add broccoli during the last 5 minutes.
Turn off the heat and Stir in yogurt, cheese, and lemon juice.
Notes
For perfectly cooked broccoli - Add during the last 5 minutes. If serving to your baby or you want it to be very soft, then add it along with the pasta.
Don't overcook your pasta - refer to package directions for the cooking time.
Be sure to occasionally stir and scrape the bottom of the pot.
Storage: Transfer to an airtight container and keep in the refrigerator for up to 3 days. If you plan on freezing, don't add the stir-ins. Cool completely and freeze in an airtight container for up to 3 months.