POPSUGAR Celebrity

Aug 17 2012 - 4:00am

Sicilian Pasta and Broccoli


  1. 1 cup olive oil (1/2 cup if using leftover roasted broccoli)
  2. 2 large heads broccoli
  3. 1 tablespoons salt (if using fresh broccoli)
  4. 8 garlic cloves
  5. 1 pound penne rigate
  6. 1/2 cup shredded or grated Parmigiano-Reggiano cheese
  7. 2 tablespoons chopped Italian flat-leaf parsley, for garnish


  1. Heat the water for your pasta while you prepare the broccoli.
  2. For fresh broccoli: preheat the oven to 450 degrees. Chop the broccoli into florets, drizzle them with 1/2 cup olive oil, and toss well. Season with salt and transfer to a large baking sheet, leaving at least 1/2 inch between each floret. Roast the broccoli until slightly brown, approximately 10 to 12 minutes, without moving it around on the pan. The bottoms should be nicely browned.
  3. For leftover broccoli: Heat 1/2 cup olive oil over medium heat in a shallow, 10-inch sauté pot. Cook the garlic only until it starts to lightly brown. Toss in the cooked broccoli for 2 minutes, just to warm it through. Set aside.
  4. Prepare the penne according to package directions. Drain the pasta and toss it in the pot with the broccoli, garlic, and olive oil. If the mixture seems dry, add a little more oil.
  5. Toss in the parmesan cheese, stir, and garnish with parsley.

The Busy Mom's Tip: "I recommend sautéing the broccoli in a shallow sauté pot, rather than a sauté pan," Antonia says. "You'll be able to sauté the vegetables properly, and the pot will be big enough to accommodate the pasta after it and the broccoli are both cooked. If you don't have a sauté pot, use a sauté pan for the broccoli and combine the cooked pasta and broccoli in a large bowl."

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