In a large skillet, melt 2 tablespoons of butter along with 1 tablespoon of olive oil over medium heat. Add 1 diced yellow onion and 3 cloves of minced garlic, sautéing for about 5–7 minutes until the onion is translucent and garlic is fragrant.

Stir in 2 cups of chopped fresh broccoli, sautéing for an additional 5 minutes until tender yet vibrant.

Pour in 1 cup of heavy cream, bringing the mixture to a gentle simmer. Gradually mix in 1 cup of shredded mozzarella cheese, stirring continuously until melted and smooth.

While the sauce simmers, bring a separate pot of salted water to a boil and add 8 ounces of ditalini pasta. Cook according to package instructions until al dente, reserving about ½ cup of pasta water before draining.

Add the cooked pasta directly to the skillet with the creamy broccoli sauce. Toss gently for about 2 minutes, adding reserved pasta water to reach desired consistency.

Remove from heat and stir in ¼ cup of grated Parmesan cheese until melted. Serve immediately garnished with more Parmesan and black pepper if desired.