Tonight’s Dinner: Broccoli Penne

After a weekend of fast food or extravagant entrees, sometimes it’s nice to start the work week off with something a little lighter. Pasta is the perfect choice; and this recipe is a nice alternative to the standard spaghetti and meatballs.

Pasta can be a wonderful alternative to a rich and hearty protein-based dinner. But sometimes when people think of pasta they think of thick meat sauces or creamy calorie-laden alfredo sauces. Well, pasta doesn’t have to be heavy. Sometimes steamed vegetables and a little cheese are the perfect answer for a night when you’d like to be healthier. This recipe pairs broccoli and penne for the perfect answer to a meatless Monday.

Broccoli Penne

Ingredients

• 1 pound broccoli florets
• 1/4 cup olive oil
• 4 cloves garlic, peeled and minced
• 1/2 tsp salt
• 1/4 tsp freshly ground pepper
• 1/2 cup water
• 12 oz penne pasta
• 1/3 cup grated romano cheese
• 1/3 cup parmesan cheese

Directions

1. Rinse broccoli. Trim and discard stem ends. Coarsley chop tops and stems and set aside.
2. In a large pan heat oil over medium heat. Add garlic and cook for about 1 minute. Add broccoli, salt, pepper and water. Reduce heat to low, cover and cook, stirring occasionally, until broccoli is very soft and mashes easily with a fork, 20-25 minutes.
3. While broccoli cooks, bring 4 quarts of salted water to boil in a large pan. Add penne and cook until tender to bite, 10-12 minutes. Drain and return to pan.
4. Stir broccoli mixture into pasta along with cheese. Add salt and pepper to taste and serve.

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