in Italy

Penne with broccoli – mozzarella – sugo

updated

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Ingredients for 4 servings:

  • 500 g broccoli
  • 1 garlic clove(s)
  • 1 tbsp oil
  • 2 tbsp butter
  • 80 ml vegetable stock
  • salt and pepper
  • 125g mozzarella
  • 100 g Parmesan, grated
  • 400 g penne or other pasta
  • salt water
  • 1 bunch parsley, chopped

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Divide the broccoli into small florets. Peel the stalks and slice thinly. Chop the garlic. Heat the oil and butter. Sauté the garlic. Add the broccoli and vegetable stock and season. Simmer for 8 minutes. Cook the pasta in salted water and drain, reserving 100 ml of the pasta water. Return the drained pasta to the pot. Stir in the broccoli sauce and pasta water. Finely dice the mozzarella and mix it with the pasta along with 40 g of Parmesan and the parsley. Season again with salt and pepper and serve with the remaining Parmesan.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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