Evening Edge
What’s For Dinner?
DEL.ICIO.US
Broccoli and Garlic Penne
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5:30 CHALLENGE: 5 INGREDIENTS, 30 MINUTES
Imagine my joy when my young son bestowed his stamp of approval, allowing me to add another dish to our dinner rotation. He went as far as to say, "Even more garlic would be good!" For a richer sauce, add a tablespoon or two of butter to the skillet mixture just before serving.
-- Jeanne Besser
Hands on time: Total time: 30 minutes Serves: 4
Ingredients:
3/4 pound penne pasta
1 (12-ounce) package broccoli florets, about 5 cups
1/2 cup extra-virgin olive oil
6 cloves garlic, thinly slivered
1/2 cup freshly grated Parmesan cheese
Instructions:
Prepare penne according to package directions for al dente. Two minutes before penne is ready, add broccoli to pot. Drain, reserving 1/4 cup pasta water. Set aside.
Put olive oil in a large skillet over medium-high heat. When oil is warm, add garlic and cook until aromatic and it begins to color. Add drained pasta and broccoli and cook until coated with oil. Season generously with salt and pepper. If dry, add reserved pasta water, 1 tablespoon at a time. Transfer to serving bowl, top with Parmesan cheese and toss to combine.
Put olive oil in a large skillet over medium-high heat. When oil is warm, add garlic and cook until aromatic and it begins to color. Add drained pasta and broccoli and cook until coated with oil. Season generously with salt and pepper. If dry, add reserved pasta water, 1 tablespoon at a time. Transfer to serving bowl, top with Parmesan cheese and toss to combine.
Notes:
For easier prep, buy bagged broccoli florets.
Nutrition:
Per serving: 620 calories (percent of calories from fat, 44), 18 grams protein, 69 grams carbohydrates, 6 grams fiber, 30 grams fat (6 grams saturated fat), 8 milligrams cholesterol, 210 milligrams sodium.
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