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Name: Penne With Broccoli, Garlic and Oil
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: not set
Ingredients: 2 small heads broccoli trimmed into small florets, stems peeled and slicked 1/4 inch thick about 12 cups; 3 TBSP olive oil; 2 oz pancetta or bacon sliced; 6 cloves garlic; 1 cups onion sliced; 1 lb Penne pasta; 1/2 cup parlsey chopped; 1/2 cup pecorino romano grated

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INGREDIENTS

2 small heads broccoli ; trimmed into small florets, stems peeled and slicked 1/4 inch thick about 12 cups
3 TBSP olive oil
2 oz pancetta or bacon ; sliced
6 cloves garlic
1 cups onion ; sliced
1 lb Penne pasta
1/2 cup parlsey ; chopped
1/2 cup pecorino romano ; grated

Servings

INSTRUCTIONS

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.

NOTES

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Penne With Broccoli, Garlic and Oil

2 small heads broccoli trimmed into small florets, stems peeled and slicked 1/4 inch thick about 12 cups
3 TBSP olive oil
2 oz pancetta or bacon sliced
6 cloves garlic
1 cups onion sliced
1 lb Penne pasta
1/2 cup parlsey chopped
1/2 cup pecorino romano grated

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.

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Nutrition

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Serving Size: 1 Serving (1460g)
Recipe Makes: 6 Servings

Calories: 896
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 %
Powered by: USDA Nutrition Database 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.

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Calories per serving: 896

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