Penne Broccoli Garlic And Oil Food

PENNE WITH BROCCOLI

Ingredients:

• Coarse salt
• 3/4 cup penne or other short pasta (2 ounces)
• 1 cup broccoli florets
• 1 teaspoon olive oil
• 1/2 small red onion, cut lengthwise into 1/2-inch-thick slices
• 1 garlic clove, thinly sliced
• 1/4 cup part-skim ricotta cheese, room temperature

Steps:

• Bring a medium saucepan of salted water to a boil. Add penne, and cook 2 minutes less than package instructions for al dente; add broccoli. Cook 2 minutes or until penne is al dente and broccoli is bright green. Reserving 1/2 cup pasta water, drain pasta and broccoli; set aside.
• In the same pan, heat oil over medium. Add onion and garlic; cook, stirring constantly, until onion is tender and lightly browned, about 5 minutes. Add pasta water as needed to help loosen any browned bits from bottom of pan.
• Add penne and broccoli, and cook until warmed through; season with salt and pepper. Transfer pasta mixture to a serving dish. Top with ricotta; season with salt and pepper.

PENNE WITH GARLICKY BROCCOLINI

Ingredients:

• 1 (16 ounce) package dry penne pasta
• 6 slices bacon
• ¾ pound broccolini, cut into 1 inch pieces
• 12 cloves garlic, minced
• salt and pepper to taste
• ⅓ cup freshly grated Parmesan cheese

Steps:

• Bring a large pot of lightly salted water to a boil. Add the penne pasta, and cook until tender, about 8 minutes. Drain.
• Meanwhile, place the bacon in a large skillet over medium heat. Turn frequently to cook until browned and crisp. Drain on paper towels.
• Add half of the garlic to the bacon grease, and cook over medium-low heat for 3 minutes, stirring frequently. Add the broccolini, and continue to cook and stir for 3 or 4 minutes, or until the broccolini is tender but still bright green. Stir in the remaining garlic, salt and pepper. Add the pasta to the skillet, and stir to coat. Remove from the heat and mix in the Parmesan cheese, and crumble in the bacon. Toss again, and serve!

GARLIC PENNE PASTA

Ingredients:

• 1 (16 ounce) package penne pasta
• ¼ cup olive oil, divided
• 3 cloves garlic, chopped
• 2 sun-dried tomatoes, chopped
• 1 tablespoon dried parsley
• 1 teaspoon crushed red pepper flakes
• ½ teaspoon black pepper
• ¼ cup grated Parmesan cheese

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente. Drain, and return to pot.
• Heat 1 tablespoon olive oil in a skillet over medium heat. Saute garlic, sun-dried tomatoes and parsley for about 1 minute. Season with red pepper flakes and black pepper. Stir into cooked pasta, along with remaining olive oil. Top with Parmesan.