PENNE RIGATI WITH BROCCOLI
1 pound penne rigati or orecchiette pasta
1 1/2 pounds broccoli, washed and cut into florets
3/4 cup Extra Virgin Olive Oil
2/3 Cup Grated Pecorino Romano cheese
Ground Pepper (to taste)
2 tablespoons Salt
In a large pot bring 1 quart of water to a boil. Add salt.
Add broccoli florets. When water starts to boil again add in pasta and cook to time according to pasta instructions (usually 13 minutes).
When pasta is cooked, drain pasta and broccoli together in a colander.
Transfer pasta and broccoli into a large serving bowl. Add olive oil and mix well so that all the pasta is coated. Add cheese and mix well. Finish off with a sprinkle of cheese and pepper. Serve.
Makes 4 servings
From: Anna Boiardi, the great niece of Hector Boiardi (one of the Chef Boyardee company's founders).
Source: The Today Show, MSNBC |