Penne and Broccoli (Edit recipe)

Penne and broccoli is a quick, easy meatless meal made in minutes that's delicious and healthy and packed with flavor.

5 minutes

20 minutes

Difficulty:

Intermediate

This is our estimate based on online research.
Calories:	629
Fat:	29 g
Carbohydrates:	72 g
Protein:	13 g
Cholesterol:	24 g
Sodium:	451 mg
Fiber:	3 g
Sugars:	0 g
Calculated per serving.

by Let Them Eat Gluten Free Cake

View original recipe

Serves: 4

Ingredients

3-4 head Broccoli, stems removed and cut into small florets
12 oz Gluten Free Penne Rigate (Jovial), (or your favorite short pasta)
.333 cup Extra Virgin Olive Oil, (80ml)
5-6 cloves Garlic, smashed slightly and skins removed
.5 tsp Red Pepper Flakes, (or more to taste)
.5 cup White Wine, (120ml) (chardonnay is what I use, but sauvignon blanc or pinot grigio would also work well)
.5 cup Parmigiano Reggiano, (60ml) freshly grated

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Chop the broccoli into small florets. Bring water to a boil for pasta and heat a large skillet over medium heat and add olive oil.
Add garlic cloves and broccoli to olive oil in skillet. Season with salt, pepper, and crushed red pepper. Place a lid on skillet and allow to saute for 10 minutes, stirring at the halfway mark. When water is boiling, salt water and add pasta and boil per package instructions.
Remove lid from skillet and stir broccoli and garlic. Add white wine. Cover and saute for another 5 minutes or so, until fork tender. Smash garlic into broccoli, if desired.
When pasta is done, drain and add to broccoli. Grate fresh Parmigiano Reggiano over pasta and toss to coat. Finish with a swirl of olive oil and serve.