John Myers
Contents
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Ingredients
- 250 g Penne
- 250 g Fresh broccoli
- 1 Onion
- 150 g Cabanossi
- 1 tsp Butter
- 150 ml White wine
- 150 ml Milk
- 150 ml Cream
- 80 g Parmesan
- Salt
- Pepper from the grinder
- 50 g Grated Emmental
Instructions
- Cook the pasta in plenty of salted water until cooked. Remove the broccoli from the stalk and divide into small florets. To wash. Add the broccoli florets 3 minutes before the pasta is finished cooking. Pouring off. Put in a baking dish.
- For the sauce, peel and finely dice the onion. Fry in hot fat until translucent. Add the thinly sliced Cabanossi and fry them briefly. Deglaze the whole thing with white wine and almost reduce it. Then pour in the milk and cream, also reduce a little. Stir in the Parmesan and season the sauce with salt and pepper.
- Pour the sauce over the pasta and broccoli mixture and stir. Sprinkle with grated Emmental cheese as desired and bake in a preheated oven at 200 ° C for about 15-20 minutes until the cheese has turned nice and brown.
Nutrition
Serving: 100gCalories: 228kcalCarbohydrates: 15.8gProtein: 8.9gFat: 13.5g
