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Penne with Broccoli


A bowl of pasta topped with sweet red onion, crunchy broccoli, and creamy ricotta cheese is perfect after a long day at work.

  • Prep:
  • 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


  1. 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.

  2. 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.

  3. 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.

Cook's Notes

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.

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