Recipe: Broccoli and Garlic Penne (New Basics Cookbook)

BROCCOLI AND GARLIC PENNE

1 pounds penne
2 heads broccoli
3/4 cup extra virgin olive oil
10 cloves garlic, thinly sliced
ground black pepper (to taste)
4 tablespoon unsalted butter
1/2 cup freshly grated parmesan cheese

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 until 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 cold water, pat dry and reserve.

Pour the oil into a large skillet, and heat over medium heat until it begins to ripple, about 1 minute. Add the garlic slices and cook, shaking the pan, until the garlic begins to brown around the edges, another minute.

Add the broccoli to the skillet, stir well, sprinkle with black pepper and cook 2 minute longer, shaking the skillet.

Add the butter and penne to the broccoli and cook, stirring often, until the penne is well mixed with the broccoli, oil and garlic and the mixture is hot--3 to 4 minutes.

Place in a serving dish, sprinkle with the cheese and serve immediately. Pass the pepper mill.

Yield: 8 servings
Adapted from source: The New Basics Cookbook by Julee Rosso and Sheila Lukins