Best Broccoli And Garlic Penne Recipes

BROCCOLI AND GARLIC PENNE

Steps:

• Bring a large pot of water to a boil and add the penne. 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.
• Bring a large saucepan of water to a boil and 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 minutes 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, about 3 to 4 minutes.
• Place in a serving dish, sprinkle with the Parmesan cheese. Serve immediately.

PENNE WITH SAUSAGE, GARLIC AND BROCCOLI RABE

Steps:

• Cook broccoli rabe in boiling water 2 minutes. Remove with a slotted spoon and plunge into ice water; drain well. Coarsely chop. Return water to boil. Add pasta; cook according to package directions, omitting salt and fat. Drain pasta in a colander over a bowl, reserving 1/4 cup cooking liquid. Heat oil in a large nonstick skillet over medium-high heat. Remove casings from sausage. Add sausage to pan; cook 4 minutes or until browned, stirring to crumble. Add garlic, saute 1 minute. Stir in brocolli rabe; cook 1 minute, stirring frequently. Stir in pasta, reserved cooking liquid, 1/2 teaspoon salt and 1/4 tsp. freshly gorund black pepper; cook 1 minute until thoroughly heated. Serve immediately.

PENNE WITH BROCCOLI, GARLIC, AND BREAD CRUMBS

Steps:

• 1. Trim off any discolored base of the broccoli stems. 2. Slice the stems crosswise about 1⁄8 inch thick, letting the florets fall away as you go, until the whole crown is reduced to bite-size pieces. Include any small, tender leaves. 3. Bring a pot of salted water to a boil (a pasta pot with a removable drainer is ideal). 4. Add the broccoli stem pieces and cook 1 minute, then add the florets and cook until just tender, about 5 minutes. 5. Remove with a slotted spoon or skimmer and drain. 6. Bring the water back to a boil and add the pasta. 7. While the pasta cooks, warm a tablespoon or so of the olive oil in a large, deep skillet over low heat. 8. Add the bread crumbs and cook, stirring, until the crumbs are golden brown. 9. Add a few more drops of oil during cooking if the crumbs seem too dry. 10. Scrape the crumbs out of the pan and set aside. 11. Return the skillet to the heat and add the remaining oil, garlic, and pepper flakes. 12. Cook until fragrant, then stir in the broccoli. 13. Toss to coat with the oil as the broccoli reheats, and taste for seasoning, bearing in mind the salt in the cheese. 14. Remove from the heat if the broccoli is in danger of scorching before the pasta is done. 15. Drain the cooked pasta and add it to the broccoli mixture. 16. Cook over high heat for a minute or so to evaporate any water clinging to the pasta, then stir in the bread crumbs and cheese and serve immediately.