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.