Leaving Home Penne Rigate With Broccoli Recipes

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LEAVING-HOME PENNE RIGATE WITH BROCCOLI



Leaving-Home Penne Rigate with Broccoli image

Provided by Anna Boiardi

Categories     Pasta     Vegetarian     Quick & Easy     Back to School     Dinner     Parmesan     Broccoli     Family Reunion     Healthy     Potluck     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 4

Number Of Ingredients 6

Salt
1 1/2 pounds broccoli, washed, stems discarded, cut into bite-size florets
1 pound penne rigate
3/4 cup extra-virgin olive oil
2/3 cup finely grated pecorino cheese, plus extra for serving
Freshly ground pepper

Steps:

  • Bring a big pot of water to a boil. Add a good handful of salt (about 1/4 cup), enough that you can taste it. Set a fine strainer in the sink.
  • When the water comes to a boil, add the broccoli and wait until the water returns to a boil. Add the pasta and set the timer to the number of minutes recommended on the box. When the timer rings, drain the penne and broccoli in the colander, then dump them into a large serving bowl. Add the olive oil and mix well with a wooden spoon so that the pasta is coated and the bits of broccoli are well distributed throughout. Add the cheese and stir well until you have a nice, green-speckled sauce. Sprinkle with a little extra cheese, and add some pepper.

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