As summer comes to a close and kids go back to school, busy parents all across the country are preparing for another hectic fall. Don’t stress yet, Mom and Dad, here’s a simple dish to add to your autumn arsenal that will leave your kids satisfied while you kick up your heels and relax.
This pasta is healthy, tasty, and (most importantly) super easy. The broccoli and pennette are cooked in the same pot, minimizing dishes and encouraging the two main ingredients to blend together. The key is to cook the broccoli florets until they are soft and buttery, so that they form a creamy sauce when mixed with the olive oil, cheese, and garlic. Using ribbed pasta helps to catch the broccoli flecks so that each bite is bursting with healthy, flavorful sauce.
Tossing in a few thin slices of prosciutto instantly glams up this dish so that it becomes grown-up friendly. The pasta also keeps well for several days and makes for an excellent next-day lunch, hot or cold. Ten easy minutes gives you dinner and lunch for a few days…it’s almost as if summer never ended.
Adapted from Epicurious
Pennette with Broccoli Sauce and Prosciutto Recipe
- 1 1/2 lb broccoli, cut into florets
- 1 lb (1 box) ribbed pennette
- 1/4 cup extra virgin olive oil
- 1/2 cup finely grated pecorino cheese, plus extra for serving
- 1/4 pound of thinly sliced prosciutto, chopped into thin slivers
- 2 cloves garlic, smashed
- Freshly ground pepper
1. Bring a large pot of water to boil, adding a generous amount of salt to flavor the broccoli.
2. When the water comes to a boil, add the broccoli.
3. Let the water return to a boil and add in the pennette. Cook for 8 minutes until pasta is al dente.
4. Drain the pasta and broccoli in a colander and return to the pot. Add the olive oil, cheese and smashed garlic and stir until the broccoli and cheese form a speckled sauce. Keep an eye out for the garlic so that no unsuspecting diner takes a surprise bite. Remove the cloves after they've done their job.
5. Add in the prosciutto and stir gently to prevent the meat from clumping together. Top with pecorino and freshly ground pepper.