Bring a large pot of lightly salted water to a boil. Cook farfalle pasta at a boil, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Remove to a colander; reserve the pasta water for later use.
Add broccoli to a microwave-safe container along with 1/4 cup water. Cover and cook on High until bright green and tender with a bite, about 4 minutes. Drain; season with salt. Keep warm.
Meanwhile, melt butter in a skillet or saucepan over low heat. Stir in cream and allow to simmer, stirring often, 3 to 4 minutes.
Add cheese and garlic, stirring continuously, until cheese is melted. Stir in nutmeg and remove from heat. sauce is too thick, stir in a bit of reserved pasta water. Season to taste with salt and pepper.
To serve, combine cooked pasta, cooked broccoli, and sauce. Garnish with fresh parsley sprigs, if desired.
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