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Penne with Broccoli





Yields
Makes 4 to 6 servings

Don't expect crisp, bright green broccoli in this delicious sauce. Hertha Verdurmen cooks broccoli with olive oil and garlic slowly until it breaks down into a soft, flavorful pasta topping.

Penne with Broccoli




James Carrier
 1 1/2 pounds broccoli florets
 1/4 cup olive oil
 3 cloves garlic, peeled and minced
 1/2 teaspoon hot chili flakes
  About 1/2 teaspoon salt
  About 1/4 teaspoon pepper
 12 ounces dried penne pasta
 1/3 cup grated pecorino romano cheese
Step 1
1

Rinse broccoli and trim and discard stem ends. Coarsely chop tops and stems. In a 5- to 6-quart pan over medium heat, stir olive oil and garlic often until garlic sizzles, then stir in broccoli, chili flakes, 1/2 teaspoon salt, 1/4 teaspoon pepper, and 1/2 cup water. Cover and cook, stirring occasionally, until broccoli is very soft and mashes easily with a fork, 20 to 25 minutes. Add 1/4 cup water to pan if broccoli threatens to scorch.

Step 2
2

Meanwhile, in a 5- to 6-quart pan over high heat, bring 4 quarts water to a boil; add penne and cook until tender to bite, 10 to 12 minutes. Drain and return to pan.

Step 3
3

Stir broccoli mixture into pasta along with cheese. Add more salt and pepper to taste.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 342Calories from Fat 32
% Daily Value *
Total Fat 12g19%

Saturated Fat 2.3g12%
Cholesterol 4.4mg2%
Sodium 294mg13%
Total Carbohydrate 48g16%

Dietary Fiber 4.5g18%
Protein 13g26%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.