Creamy Broccoli and Walnut Pasta

Creamy Broccoli and Walnut Pasta

4 cloves garlic, diced/crushed
1 T olive oil
1 pint whipping cream
1 tsp salt
8 oz frozen broccoli florets
1/4 C walnuts, toasted and chopped

In a large skillet, heat olive oil on medium heat. Add garlic and saute until browned. Add cream and salt and cook until bubbling. Meanwhile, toast walnuts. Add broccoli and walnuts and cook until heated through. Serve over linguini or fettucini pasta.

This sauce doesn't ever really thicken but it's really yummy. The original recipe calls for sauteed mushrooms rather than broccoli and walnuts, which is also super delish. Also, I don't like the sauce itself to taste too walnutty, but it doesn't really have time to pick up the flavor when you put them in last. One last thing... this makes a lot of sauce!:)