Recipe: Penne with Sauted Broccoli and Garlic
Recipe Details
- Difficulty: Easy
- Servings: 4
- Preparation Time: 20 minutes
Nutrition Information
Per serving (1 of 4): Calories 317 | Total Fat 18 g | Saturated Fat 3 g | Carbohydrates 32 g | Dietary Fiber 4 g | Sugar 3 g | Protein 9 g | Cholesterol 4 mg | Sodium 381 mg
Ingredients
- 1 cup olive oil, plus extra if needed
- 2 large broccoli heads, trimmed and cut into 1-inch florets (roughly 6 cups)
- 1 tablespoon kosher salt, plus more for seasoning pasta water
- 8 cloves garlic, coarsely chopped
- 1 pound penne rigate
- 1/2 cup shredded or finely grated Parmigiano-Reggiano cheese
- 2 tablespoons chopped Italian flat-leaf parsley for garnish
Instructions
- While heating water for the pasta, start preparing the broccoli.
- In a 10-inch shallow saut pot, warm 1 cup olive oil over medium-high heat. Add the broccoli florets and sprinkle with salt. Saut for about 4 minutes until the broccoli develops a light toasty hue. As the broccoli will absorb much of the oil, add more if the pot looks too dry. Add the chopped garlic and continue cooking for approximately 1 minute until it lightly brownsbe careful not to burn it. Remove from heat and set aside.
- Cook the penne according to package instructions. Drain it well, then combine it with the sauted broccoli, garlic, and olive oil in the same pot. If the mixture seems dry, add a touch more olive oil.
- Mix in the Parmigiano-Reggiano cheese thoroughly. Garnish with the chopped parsley before serving.
Cook's Tip
A shallow saut pot is ideal for this dish, as it gives you better control while cooking and enough space to combine the pasta and broccoli in the same vessel once cooked. If a saut pot is unavailable, saut the broccoli in a pan and then mix with pasta in a large bowl.
Source
Recipe adapted from "The Busy Mom's Cookbook" by Antonia Lofaso, published by Avery, an imprint of Penguin Publishing Group, a division of Penguin Random House, LLC. Copyright 2012 by Antonia Lofaso.
