Food & Cooking Recipes Ingredients Pasta and Grains Penne with Broccoli 4.2 (9) 3 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 10 mins Total Time: 20 mins Servings: 1 A bowl of pasta topped with sweet red onion, crunchy broccoli, and creamy ricotta cheese is perfect after a long day at work. Ingredients Coarse salt ¾ cup penne or other short pasta (2 ounces) 1 cup broccoli florets 1 teaspoon olive oil ½ small red onion, cut lengthwise into ½-inch-thick slices 1 garlic clove, thinly sliced ¼ cup part-skim ricotta cheese, room temperature Directions 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. 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. Rate it Print