Penne Con Broccoli

Broccoli flowettes are cooked with the penne pasta, drained, then tossed with garlic oil, and sprinkled with lemon juice & parmesan.

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Ingredients:

• 1 pound penne pasta
• 1 tsp salt
• 2 cups chopped broccoli florets
• 3 Tablespoons extra virgin olive oil
• 4 cloves fresh garlic, sliced
• 2 lemon wedges
• 1/3 cup parmesan cheese (optional)

Method

In a large pan, bring 6 cups water and the salt to a boil. Add broccoli florets and pasta. Return to a boil. Boil 9 minutes. Meanwhile, using a large skillet, saute garlic slices in the olive oil. Remove pasta/broccoli from heat. Add one cup ice water to stop cooking. Drain. Add the pasta/broccoli to garlic/oil, toss until well coated. Cook 2-3 minutes. Squeeze the juice from the two lemon wedges over pasta mixture and toss well. Garnish with parmesan cheese, if desired.

Notes:

Number of servings: 8

Submitted By: fujimoto1603533
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