1. Heat oven to 450F with a backing sheet on the lower rack.
2. Set a large pot of salted water over high heat. In a large bowl, toss the broccoli with 2TBSP of olive oil and season with salt. Place the broccoli on the baking sheet and roast, tossing once, until charred on the edges and just tender, about 13 minutes. It will cook more in the sauce.
3. Meanwhile, in a large skillet over medium heat, add the remaining 1 TBSP olive oil. When the oil is hot, add the pancetta or bacon and cook until the fat is rendered and the meat begins to crisp, about 3 minutes. Add the garlic and onion and cook until golden, about 10 minutes. Season with salt and red pepper flakes. Add 1 cup of hot water, bring to a simmer, then add the roasted broccoli, and continue to simmer.
4. When the pot of water is boiling, add the penne and cook until al dente, about 10 minutes. Remove the pasta with a small strainer and add it directly to the sauce along with the parsley, reserving the pasta water. Toss to coat the pasta in the sauce, adding a splash of pasta water if it seems dry.
Remove from heat, sprinkle with cheese, toss and serve.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (1460g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 128 (14%)|
|Amt Per Serving||% DV|
|Total Fat 14.2g||19 %|
|Saturated Fat 5.7g||29 %|
|Monounsaturated Fat 5g|
|Polyunsanturated Fat 1.7g|
|Cholesterol 81.3mg||25 %|
|Sodium 382.7mg||13 %|
|Potassium 2181.6mg||57 %|
|Total Carbohydrate 169.6g||50 %|
|Dietary Fiber 23.1g||92 %|
|Sugars, other 146.5g|
|Protein 30.9g||44 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 896
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