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RECIPE OF THE WEEK
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Penne With Broccoli and Garlic
1 pound imported penne pasta
3 cloves garlic thinly sliced
4 cups vegetable (or chicken) broth
1/3 cup olive oil
pinch of red pepper flakes
1 large bunch broccoli cut into pieces
1/2 cup grated parmesan cheese
Bring a large pot of salted water to a boil. Thinly slice the garlic. Cut the crowns off the broccoli and peel the stems. Slice the stems into pieces. Cook the pasta according to directions. In a separate pan add the vegetable stock, the sliced garlic, a pinch of red pepper flakes and about a third of a cup of olive oil. Simmer while pasta cooks. When the pasta's almost done add the broccoli to the vegetable broth, turn up the heat, and cover with a tightly fitting lid. The idea is to keep the broccoli green and crunchy. Add the drained pasta to the broccoli and garlic broth as soon as possible to keep the pasta from sticking together. To finish the dish, top with some grated parmesan cheese.
Serves 4
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