Penne Rigate with Broccoli

Ingredients for 4 servings:

• 500 g Penne Rigate
• 1 kg broccoli
• 4 tbsp extra virgin olive oil
• 4 cloves garlic, finely chopped
• ½ pepper
• 2 cans of tomatoes, 450 g each
• 200 ml cream
• 150 g Parmesan, grated
• Salt
• black pepper
• 2 tbsp vegetable broth, instant

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 55 minutes

light, tasty and meat-free

Wash the broccoli, remove the leaves, and separate the florets. Leave the tough stalks. Bring water with stock and salt to a boil and cook the broccoli for about 15 minutes. Heat the olive oil in a deep pan and sauté the finely chopped peeled garlic cloves. Deseed the peppers, cut into strips, and add them to the tomatoes. Simmer for 10 minutes, then mash and add the drained broccoli florets. Simmer the sauce over low heat until the vegetables begin to break down. While the sauce is cooking, cook the penne in salted water until golden brown. Reduce the specified cooking time by 4 minutes, pour the pasta into a colander, and drain well. Pour the cream into the vegetable sauce and bring to a boil briefly. Add the penne, mix, and simmer over low heat for another 4 minutes. Serve in warmed plates and serve with freshly grated Parmesan cheese.