Gorgonzola Notta Pasta With Broccoli Recipe 485

GORGONZOLA PASTA WITH BROCCOLI

Steps:

• Bring a large pot of salted water to a boil. Cook the pasta until al dente Add the broccoli the last 4 to 5 minutes of cooking. Drain.
• Heat the cream in a skillet with the garlic and shallots. Cook until shallots are tender about 3 minutes. Add cheese and cook until it's melted.
• Pour sauce over broccoli and pasta. Serve

GORGONZOLA NOTTA PASTA WITH BROCCOLI RECIPE - (4.8/5)

Steps:

• 1. Bring a large pot of salted water to a boil while making sauce. 2. Pour the cream into a medium size skillet with garlic, onions and salt. Bring to a boil and reduce heat. Simmer for 5 minutes or until the garlic and onions are tender. 3. Add the crumbled Gorgonzola. Stir to melt. 4. Meanwhile, boil the Notta Pasta 6 minutes, adding the broccoli for the last two minutes. Watch cooking time carefully, pasta should be firm but tender. 5. DRAIN the Notta Pasta and broccoli. Toss with the sauce. Enjoy!

SICILIAN PASTA AND BROCCOLI

Steps:

• Heat the water for your pasta while you prepare the broccoli.
• In a shallow, 10-inch saute pot, heat the 1 cup olive oil over medium-high heat (see Cook's Note). Add the broccoli to the oil and season it with salt. Saute the broccoli for about 4 minutes, or until it takes on a toasty color. The broccoli will absorb a lot of the oil, so if you find your pot getting dry, just add a little more oil to it. Throw in the garlic and cook for about another minute, until it's slightly brown. Don't burn the garlic! Take the broccoli off the heat and set it aside.
• Prepare the penne according to the package directions. Drain the pasta and toss it in the pot with the broccoli, garlic, and olive oil. If the mixture seems dry, add a little more oil.
• Toss in the Parmigiano-Reggiano cheese, stir, and garnish with the parsley.