Tonight's Dinner: Broccoli Penne
After a weekend of fast food or extravagant entrees, sometimes it's nice to start the work week off with something a little lighter. Pasta is the perfect choice; and this recipe is a nice alternative to the standard spaghetti and meatballs.
Pasta can be a wonderful alternative to a rich and hearty protein-based dinner. But sometimes when people think of pasta they think of thick meat sauces or creamy calorie-laden alfredo sauces. Well, pasta doesn't have to be heavy. Sometimes steamed vegetables and a little cheese are the perfect answer for a night when you'd like to be healthier. This recipe pairs broccoli and penne for the perfect answer to a meatless Monday.
- 1 pound broccoli florets
- 1/4 cup olive oil
- 4 cloves garlic, peeled and minced
- 1/2 tsp salt
- 1/4 tsp freshly ground pepper
- 1/2 cup water
- 12 oz penne pasta
- 1/3 cup grated romano cheese
- 1/3 cup parmesan cheese
- Rinse broccoli. Trim and discard stem ends. Coarsley chop tops and stems and set aside.
- In a large pan heat oil over medium heat. Add garlic and cook for about 1 minute. Add broccoli, salt, pepper and water. Reduce heat to low, cover and cook, stirring occasionally, until broccoli is very soft and mashes easily with a fork, 20-25 minutes.
- While broccoli cooks, bring 4 quarts of salted water to boil in a large pan. Add penne and cook until tender to bite, 10-12 minutes. Drain and return to pan.
- Stir broccoli mixture into pasta along with cheese. Add salt and pepper to taste and serve.