Ingredients:

1 box rotini pasta

2 tablespoons kosher salt

2 heads of fresh broccoli flowerets

1/2 pint grape tomatoes, halved

3 tablespoons fresh basil, chopped

3 garlic cloves finely minced

1 small onion finely chopped

3 tablespoons unsalted butter

2 tablespoons olive oil

2 cups heavy cream

2 cups grated parmesan cheese

Directions: Blanch small broccoli flowerettes in salted boiling water for one minute; place in ice water to stop cooking process. Cook pasta according to package directions and drain. Place tomato halves, basil, broccoli and pasta in large mixing bowl. Sauté garlic and onion in butter and olive oil mixture until soft, not brown. Add cream and bring to a simmer. Melt cheese in cream mixture. Add salt and pepper to taste. Pour over pasta and vegetable mixture and toss until incorporated. Place on serving dish and garnish with fresh basil.