Penne with Broccoli
Just before the pasta has finished cooking, toss the broccoli into the pot: You won't have to boil more water, and they'll both be done at the same time.
- Total Time:
- Servings: 1
Source: Everyday Food, November 2006
- Coarse salt
- 3/4 cup penne or other short pasta (2 ounces)
- 1 cup broccoli florets
- 1 teaspoon olive oil
- 1/2 small red onion, cut lengthwise into 1/2-inch-thick slices
- 1 garlic clove, thinly sliced
- 1/4 cup part-skim ricotta cheese, room temperature
Bring a medium saucepan of salted water to a boil. Add penne, and cook 2 minutes less than package instructions for al dente; add broccoli. Cook 2 minutes or until penne is al dente and broccoli is bright green. Reserving 1/2 cup pasta water, drain pasta and broccoli; set aside.
In the same pan, heat oil over medium. Add onion and garlic; cook, stirring constantly, until onion is tender and lightly browned, about 5 minutes. Add pasta water as needed to help loosen any browned bits from bottom of pan.
Add penne and broccoli, and cook until warmed through; season with salt and pepper. Transfer pasta mixture to a serving dish. Top with ricotta; season with salt and pepper.