Broccoli and Garlic Penne with Sundried Tomatoes

This is yet another tried and true recipe I have been making for ages but last night I decided to update it a bit. Even though this is vegetarian and has broccoli in it, it isn’t really super healthy, what with all the yummy olive oil and butter in it. I made it last night with whole wheat pasta to make that a wee bit healthier. And, I cut back on some of the olive oil. The original recipe called for a whopping 3/4 cup of olive oil!!! I also added some sundried tomatoes just cause I love them.  You could probably use some broth instead of the butter if you are really trying to make it healthy, but I love the flavor of the butter and olive oil together. This meal is also great for our family because I have a VERY picky eater and he still ate some of the pasta with butter and Parmesan cheese. It is always a little Christmas miracle when we all eat virtually the same meal.

Broccoli and Garlic Penne with Sundried Tomatoes

Adapted from The New Basics Cookbook

1 lb. penne ( I used whole wheat pasta)

One bag of steam in bag broccoli from produce section

3 TBS extra virgin olive oil

5-8 cloves garlic minced (put as much or as little garlic as your family enjoys)

4 TBS butter (you can use less, but it is good)

¼ c. sundried oil packed sundried tomatoes, drained well (you can rinse them too if you don’t want the oil)

Freshly grated Parmesan, freshly ground black pepper and hot pepper flakes for serving

  1. Cook pasta according to package directions. Rinse under cold water to stop the cooking. Set aside.
  2. Steam the broccoli in the microwave (or, you can steam 2 heads of fresh broccoli). Do not overcook the broccoli.  Rinse under cold water and pat dry. Set aside.
  3. Pour the oil in the pan you cooked the pasta in or a large skillet, and heat the oil over medium heat until it begins to ripple, about a minute. Add the garlic and cook about 30 seconds, taking care not to burn the garlic.
  4. Add the broccoli to the skillet, stir well and cook about another minute or 2, shaking the skillet.
  5. Add the butter, penne, and sundried tomatoes to the broccoli and cook, stirring often until the penne is well mixed.
  6. Place in a serving dish and serve with Parmesan, hot pepper flakes and freshly ground pepper.

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Filed under Pasta, Vegetarian

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