Name: Broccoli and Garlic Penne
Yield: 8 portions
Ingredients: ¾ cup extra virgin olive oil; 10 large cloves garlic, thinly sliced crosswise; Freshly ground black pepper, to taste; 4 tablespoons (½ stick) unsalted butter; ½ cup freshly grated Parmesan cheese; 1 pound penne; 2 heads broccoli

Preparation info

8
portions

Difficulty
Medium

Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

About

This is pasta short-order fifteen minutes cooking—maximum—and very tasty.

Ingredients

1 pound penne
2 heads broccoli
¾ cup extra virgin oli

Method

Bring a large pot of water to a boil. Add the penne, and cook at a rolling boil until the pasta is just tender. Drain, rinse under cold water, drain again, and reserve.
Cut the broccoli florets into fairly small pieces. Reserve the stems for another use. Bring a large saucepan of water to a boil. Add the broccoli, and simmer for 2 minutes. Drain, rinse under co

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Ingredients

Method

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