This is a quick and easy side that I make occasionally when we have a meaty meal like ham or pork roast. It’s good, too, for a vegetarian dish, and sometimes I eat just that. My grand kids like the creamy garlic sauce, and if the broccoli florets are small enough, they’ll eat those too.
Penne with Broccoli in Garlic Cream Sauce
- ½ pound penne rigate
- 3 quarts water
- 2 teaspoons salt
- ¼ cup extra virgin olive oil or butter
- 4 cloves garlic finely minced
- ¼ cup onion chopped
- 1 cup heavy cream
- 2 or 3 tablespoons grated Parmesan cheese
- 3 cups broccoli florets
- 2 quarts ice water
- ¼ teaspoon salt
Bring water and 2 teaspoons salt to a full rolling boil. Add broccoli florets and blanch for 30 seconds. Remove broccoli from boiling water and immediately drop in ice water. Return the water to full rolling boil; add pasta and cook al dente, about 10 minutes.
While pasta is cooking, saute garlic and onion in olive oil over medium heat. Do not brown. When garlic and onion are tender, add cream, ¼ teaspoon salt, and dash of pepper. Increase heat and bring to a boil, and boil for about 2 minutes, stirring frequently. Remove from heat. Drain broccoli, then add broccoli to cream mixture; adjust salt and pepper. Add pasta and toss. Finish with Parmesan cheese.