Wednesday, 5 December 2012

Make: Broccoli and Penne

When I was living in NJ, I would go out and order Cavatelli and Broccoli often.  Such a wonderful pasta dish.  I have been feeling a bit homesick, so for tonight's dinner, I'm making my own version--Penne and Broccoli.

Oil for sauteing 
2 cloves garlic
Salt, to taste
400 ml chicken stock
170 ml white wine
1-2 pats butter
Juice of 1 lemon, or a few dashes of bottled lemon juice
1 head cooked broccoli, or the equivalent in frozen broccoli
Pasta--enough to feed 4

Cook your pasta until done.
Steam/cook broccoli until done.
Heat oil in large pan.
Add the garlic; cook until starting to brown.
Add the chicken stock--100 ml at a time, stirring throughout.
Simmer for 2 minutes.
Add the white wine, stirring throughout.  
Add the butter, stirring until melted.
Add the lemon juice, stir.
Simmer for 2 minutes.
Add the broccoli, stirring until broccoli is coated.
Cover and simmer for 5-7 minutes; place pasta in a large bowl while waiting for broccoli to finish cooking.
Once finished, pour the broccoli and sauce over the pasta, stir unitl pasta is coated.
Garnish with Parmesan or Pecarino Romano cheese.  

You can omit the white wine and lemon juice if you wish; this dish is just as tasty without them.

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